Animal fat-Processing and Its Quality Control

Abstract

Animals are slaughtered to produce their by-products which can be well utilized for various applications in day\rto day human life, thus, contributing to the value of animals. Removal of fat from various parts of the animal body\rcan be done by various methods, mainly dry rendering and wet rendering. The most advantageous technique is low\rtemperature rendering which results in highest yield of fat. Further processing of fat is done before their utilization\rin food to meet today’s special and general usage demand. Thus, the treatment involves series of purifying steps\rsuch as settling and degumming, neutralization, bleaching and lastly deodorization followed by modification into\rmore usable products and finally packaging. The quality of fat control is as important as purification of fat in order\rto increase its utilization among the consumers and increasing the value of the animal by-products. The various\ranalytical methods used for quality control of fat such as estimation of iodine value, peroxide value, saponification\rvalue have been described here briefly.