ABSTRACT

Between 45% and 50% of the entire live weight of livestock species does not enter directly into the human food chain [1]. These by-products of animal slaughter and fabrication include muscle trim and a large quantity of the carcass fat (especially subcutaneous and internal fat depots) that are not used in processed meats. In addition, many animal internal organs are included in total by-products. Altogether these by-products contain approximately 20% extractable fat. With rendering some of this extractable fat can be recovered and converted into more useful and protable materials such as lard or tallow allowing part of this fat to reenter the human food chain [1,2].