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| Effects of Wet Refining and Leaching on Lard Quality |
| ZHANG Ming-jie；HAN Zhen-min；PAN Teng；REN Fa-zheng；GUO Hui-yuan；CUI Jian-yun |
| College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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Abstract The aim of the present study was to examine the effects of wet refining at different temperatures (110, 120, 130 and 140℃) and leaching on lard yield from pork back fat and physiochemical indices such as water content, acid value, MDA content and peroxide value. At the same refining temperature, the time required for maximum lard yield by wet refining was significantly prolonged compared with leaching. Increasing refining temperature resulted in an increase in lard yield and the maximum level of 69%was observed at 140℃. All refined lard samples except wet refining at 140 and 110℃met the national standard of edible lard grade A.
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2012, Vol. 26 
