BACKGROUND: The fatty acid composition of beef tallow significantly influences its physicochemical properties and processing characteristics. However, in the development of beef tallow-based emulsion lipids, the selection of the base tallow is often arbitrary. RESULTS: This study investigated the physicochemical properties, crystallization behaviors, polymorphism and microstructure of the four widely consumed types of beef tallow. Significant differences were observed in their fatty acid profiles, which strongly correlated with their physicochemical properties The hardness, melting point, and proportion of fatty acid were positively correlated, consequently affecting the crystallization behavior and crystal morphology. Tibetan Shigatse yak tallow exhibited the highest melting point (49.50 ± 0.04 °C), hardness (32.93 ± 0.66 kg), and percentage of saturated fatty acid (SFA) (66.23 ± 0.89%), with large, dispersed crystal particles. In contrast, Simmental cross cattle (SC) tallow showed the lowest melting point (39.92 ± 0.06 °C), hardness (10.73 ± 0.27 kg), and percentage of SFA content (41.82 ± 1.05%), along with a higher proportion of β' crystals characterized by small and homogeneous crystal particles. SC tallow also contained higher oleic acid and had a melting point close to human mouth temperature. CONCLUSION: The study demonstrates that SC exhibits an inherent advantage for constructing emulsion systems, attributable to its low melting point and fine, homogeneous crystal structure. SC tallow is thus a promising candidate for developing emulsified meat products in the food industry. Furthermore, this work provides a theoretical basis for the targeted utilization of beef tallow and supports the enhanced utilization of beef abdominal fat. © 2026 Society of Chemical Industry.
Sun et al. (2026) studied this question.