Slaughter fat
As slaughter fat (also depot fat ) refers to the predominantly of fat constituent parts of the meat of slaughtered animals .
The parts consist of at least 80% pure fat, which, depending on the species, age and feeding, also consists of connective tissue and water . A distinction is made between organ fat and tissue fat .
Organ fat
This fat is located directly in and on the internal organs of animals . In food production, however, only a few parts are important:
- Beef - kidney tallow , heart tallow , pelvic tallow , udder fat and sack fat (testicular fat).
- Pig - Flomen , Liesen, heart fat, pelvic fat , intestinal fat (micker), net fat
- Sheep ( mutton fat ) - kidney tallow, net tallow
From organ fat, tallow ( fine beef tallow - premier jus) or lard (lard) is obtained.
Tissue fat
This fat is stored in the muscle tissue or is located as a layer of fat under the skin. Almost all of it is used in food production.
- Beef - beef fat
- Pork - back fat, cheek fat, ham fat, dewlap fat, ( bacon )
- Sheep - muscle fat
Tissue fat is used particularly in the manufacture of meat products. While beef fat is generally used for raw sausage types and simple cooked sausage types, the origin of the pork fat makes clear distinctions. The high-quality comb fat is used for the production of raw sausage , the cheek fat for boiled sausage and the skimmed fat for blood and liver sausages, while the back fat is generally used for lard production.
literature
- Meat processing. Raw materials, equipment and processes for cutting meat and for producing and preserving meat products. 4th, improved edition. Fachbuchverlag, Leipzig 1978, 114–210 / 76/78.