Animal fat-Processing and Its Quality ControlHeena Sharma*, Giriprasad R and Meena Goswami
Division of Livestock Products Technology, Indian Veterinary Research Institute, Bareilly, UP, India
- *Corresponding Author:
- Heena Sharma
Division of Livestock Products Technology
Indian Veterinary Research Institute
Bareilly, UP, India
E-mail: [email protected]
Received date: May 22, 2013; Accepted date: August 05, 2013; Published date: August 10, 2013
Citation: Sharma H, Giriprasad R, Goswami M (2013) Animal fat-Processing and Its Quality Control. J Food Process Technol 4:252. doi:10.4172/2157-7110.1000252
Copyright: © 2013 Sharma H, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Animals are slaughtered to produce their by-products which can be well utilized for various applications in day to day human life, thus, contributing to the value of animals. Removal of fat from various parts of the animal body can be done by various methods, mainly dry rendering and wet rendering. The most advantageous technique is low temperature rendering which results in highest yield of fat. Further processing of fat is done before their utilization in food to meet today’s special and general usage demand. Thus, the treatment involves series of purifying steps such as settling and degumming, neutralization, bleaching and lastly deodorization followed by modification into more usable products and finally packaging. The quality of fat control is as important as purification of fat in order to increase its utilization among the consumers and increasing the value of the animal by-products. The various analytical methods used for quality control of fat such as estimation of iodine value, peroxide value, saponification value have been described here briefly.