Frozen beef of Oil Incision Surface determination

Determination of Cut Surface in Frozen Beef Fats
Determination of Cut Surface in Frozen Beef Fats

In the food sector, beef oil is widely used in frying, steaming and cooking. It contains potassium, phosphorus, sodium, saturated and unsaturated fatty acids and vitamins A and E. However, the cholesterol content of bovine fat is quite high. For medicinal purposes, beef fat or tallow is also used to improve benefits.

More than half of the total agricultural income of technologically developed countries constitutes animals and animal products. Developed countries, which have 35 percent of the world's livestock, still hold 75 percent of the world's total animal production. In contrast, underdeveloped and developing countries, which hold 70 percent of the world's livestock, hold 25 percent of the world's total animal production. Animal production is one of the main drivers of economic growth in developed countries.

Cattle is a species of animal that can be raised anywhere in the world except for the poles. However, cattle breeding is declining in our country. Population is increasing in our country and animal food need is increasing at the same rate. On the one hand, the rising welfare level also requires an increase in animal production.

One of the products obtained by cutting cattle is internal oils and tail oil. These animal fats are used as food on the one hand and on the other hand are added to some foods and especially evaluated as the main component of meat products. However, with the migration of rural population to the cities, feeding habits started to change and the awareness of balanced nutrition became increasingly established. On the other hand, the fact that animal fat consumption is seen as a triggering factor for cardiovascular diseases has significantly reduced the use of animal fats in foods. Nevertheless, animal fats are preferred in meat products because they give flavor to products and reduce costs.

Authorized laboratories In order to determine the quality of frozen bovine fat, cut surface determination is performed. In order to ensure that the analysis results are reliable and unbiased, laboratories comply with the standards issued by domestic and foreign organizations.