Evidence map›Paper›PMID 41235056›Full record

ArticleFood chemistry: X2025

Optimization of dry fractionation and micro-oxidation flavor enhancement for beef tallow combined with storage stability study.

Wen Wang, Songyu Zhang, Yufeng Duan, Xue Yang, Ruheng Shen, Li Zhang, Yuling Qu, Long He, Zengyuan Zhao, Yang Xiao and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

12 authors.

Wen WangCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China.
Songyu ZhangCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China.
Yufeng DuanCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China.
Xue YangCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China.
Ruheng ShenCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China.
Li ZhangCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China.
Yuling QuCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China.
Long HeCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China.
Zengyuan ZhaoHebei Tianhe Beef Cattle Breeding Co., Ltd., Shijiazhuang, 050227, China.
Yang XiaoHebei Yancheng Food Co., Ltd., Baoding, 071000, China.
Xinjun ZhangNingxia Xiahua Meat Products Co., Ltd., Zhongwei, 755000, China.
Liang LinGansu Qilian Muge Industry Co., Ltd., Zhangye, 734000, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study developed functional beef tallow with reduced saturation, improved flavor, and enhanced storage stability through optimized dry fractionation (44 °C, 8 h, 6 °C/h) and micro-oxidation (150 °C, 40 min, 130 L/h). Fractionation increased unsaturated fatty acids (UFA) by 7.60 ± 0.09%, with oleic acid increasing by 5.37 ± 0.64%, which can be attributed to its lower melting point, leading to preferential distribution in the liquid phase during crystallization. Micro-oxidation generated 49 volatile compounds (VOCs), predominantly aldehydes (∼80%), which drive the pleasant flavor of tallow. Storage trials indicated that the fractionated flavor-enhanced tallow (FFET) provided optimal stability under sealed, light-protected conditions at 4 °C, with oxidation trends comparable to refined tallow (RT). These findings offer a technical framework for developing functional tallow with applications in food processing and flavor enhancement.

Indexed as

Beef tallowDry fractionationMicro‑oxygenationStorage stability

Identifiers

PMID41235056
PMCPMC12607083

What OpenQuestion holds

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LicenceCC BY-NC-ND
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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.