Raw fat is called fat extracted from the meat of any animal. Depending on the type of individual, it may have a different color, aroma, useful or negative properties. To learn more about this product, you can read the information below.
Types of Raw Fat
Experts conventionally subdivide this specific product into the following types:
- Raw beef fat. It has a light yellow color due to the presence of pigment in it. If the raw material is extracted from the stomach of the animal, then it becomes gray. Fresh beef fat has a pleasant smell, except when it is made from the intestines and stomachs (then the smell corresponds to the contents of the organs).
- Lamb raw fat. It has a matte white color and a specific smell. There is almost no odor in a fresh product, but over time it rapidly intensifies. Raw lamb has a significantly lower volume of sediment when compared with the same beef raw.
- Raw pork fat. It has been widely used in sausages. Despite this, most often it is consumed in raw and salted form. The color of the fat is dull white or pinkish.
- Raw turkey fat. Turkey fat has a pronounced white color. Today it is in little demand due to its high cost.
In addition, fats can be divided depending on the organs from which they were extracted (eye fat, tail, cervical, etc.).
The influence of various factors on product quality
In its composition, raw fat has a large amount of water and protein substances. Because of this, the product quickly deteriorates: under the influence of water, it undergoes hydrolysis, and under the influence of light, it burns out.
When the raw material is removed from the animal, it has a rather high temperature. Because of this, the fat immediately begins to undergo burning and hydrolysis. Therefore, it is very important to quickly process the product, including cooling it.
Raw begins to deteriorate immediately after the slaughter of cattle. Its quality depends on the following factors:
- The degree of bleeding. Raw fat extracted from a poorly bloodless animal will have a higher acidity than a product obtained from a well bloodless animal.
- Clean carcasses. Failure to comply with sanitary standards will lead to a decrease in the quality of raw fat.
- Duration of product storage. The longer the product is stored, the greater its acidity will be, especially if storage was carried out in rooms with elevated temperatures.
- From the composition of raw fat. The more water and protein compounds in fat, the more acid substances will form in it.
Beneficial features
Raw fat has a number of positive properties. The most significant include the following:
- Improves a metabolism. Fats, entering the body, dissolve in it at a temperature equal to body temperature. This means that additional load on the liver will not be created. And thanks to the presence of fatty acids, raw improves metabolism.
- People who use raw do not get fat. Despite the fact that this fat is a fairly high-calorie product (about 800 kcal per 100 grams of product), it is easily absorbed, so that a feeling of satiety quickly sets in. Eating 30-40 grams of raw fat per day, a person will not get fat, even if he leads a sedentary lifestyle.
- Warms in the cold. Raw fat is literally created to be consumed in the cold. For 1 gram of product, as much as 9 kcal of energy falls, thanks to which it perfectly warms in the cold.
Despite the large number of useful properties, fats can have a negative effect on the human body.
Possible harm to the body
Excessive consumption of raw, most likely, will lead to a slowdown in metabolism in the human body, and, as a result, to obesity. Despite this, the daily amount of saturated fats (such as raw) taken in food should not be less than 7% of the total amount of food consumed. It is also worth noting the high hydrogen content in the composition of raw fat.
Even a useful product can be turned into a very harmful to human health. Heating kills a considerable part of vitamins and saturated acids in it, while reducing biological value.
If the raw material was cooked for longer than 30 minutes, the process of formation of toxic products of fatty acid oxidation begins. If fats were heated to a temperature above 200 degrees, then carcinogenic substances appear in their composition, which can cause great harm to the human body.
Production technology
Today, there are only 2 ways to get raw fat:
- Wet.
- Dry.
In the first case, the fat is heated with water or hot steam. As a result of thermal exposure, fat begins to leave the destroyed cells, after which it is collected in a specific container. At the end of the process, a three-phase mixture is obtained consisting of fat, greaves and broth.
Dry raw fat is obtained by exposure to a starting material with a heating surface. The result is a two-phase system consisting of squash and fat.
Use in meat production
Raw fat is involved in the production of almost all meat products. Its significance in the composition depends only on which animal it was obtained from.
Thus, beef and pork fats are used in the production of convenience foods, canned foods and emulsified products.
Lamb fat is quite refractory, has a peculiar taste and smell. It is used for the production of various sausages, such as "Lamb".
Particular attention should be paid to raw pork fat. In meat production, it can be used both in pure form, and as part of other elements. It is used in the manufacture of cooked, emulsified and smoked sausages, as well as in the manufacture of salted and smoked delicacies from bacon.