Tajikistan Oil & Gas Journal
Tajikistan granted the Tajik Northwest petroleum exploration license to Somon Oil, a 90% owned subsidiary of Manas Petroleum Corp., Baar, Switzerland.
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Ground Beef Characteristics after Browning or Oil
Ground beef with 26.3% fat was cooked by browning/draining (BD), browning/rinsing (BR), and an oil-extraction method with (OA) or without (ON) meat broth added back.
A supercritical fluid extraction (SFE) has been applied for the determination of total fat content of five different oilseed matrices (soybeans, sunflower, safflower, cottonseed and rapeseed) and ground beef samples containing approximately 10, 20 and 30% fat by weight.
How to Render Oil from Beef Fat MOTHER EARTH NEWS
Second, I didn’t grow up using animal fats except butter. I was raised in the 1970s and 80s, when the oil industry was busy selling us “healthier” oils than butter, tallow, and lard
Samples of lean (< 5% fat), medium (13–15%) and high‐fat (> 20%) ground beef were extracted for total lipid by 4 methods of wet extraction employing chloroform/methanol (CM), n‐hexane/iso‐propanol (HIP) and ethyl alcohol/ethyl ether (AE), and by 3 methods of soxhlet extraction of freeze‐dried material by petroleum ether (PE) or eithyl
Effects of extraction and fractionation pressures on
Beef tallow was also extracted with sequentially varied pressures of 138, 345 and 138 bars at 40°C and collected at 34.5 bar/40°C. The results showed that after 20 kg CO 2 was used for extracting 100 g of loaded beef tallow the weight of the residual beef tallow remaining in the extractor was 23 g with of 49 mg/100 g lipid.
Tallow is a rendered form of beef or mutton fat, primarily made up of triglycerides.It is solid at room temperature.Unlike suet, tallow can be stored for extended periods without the need for refrigeration to prevent decomposition, provided it is kept in an airtight container to prevent oxidation.. In industry, tallow is not strictly defined as beef or mutton fat.