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What is Chicken Fat Recovery Process Insights about?

This document discusses a study that examined how extraction temperature and degree of skin comminution (grinding or homogenizing) influence the amount and quality of fat recovered from chicken skin. The study found that homogenizing skin and extracting at 80°C yielded the highest fat recovery (89.6% of original skin fat content). Fat composition and appearance were generally unaffected by extraction conditions, except fat from homogenized skin contained slightly more unsaponifiable constituents and antioxi

Author

Ivan Ivanov

Language

EN