Figure 1.

Comparison of low-temperature-vacuum-extracted beef tallow. (a) The images show the sample meat, beef tallow, and dry solids. The images above show the sample meat and dried solids derived from the marbling of the longissimus muscle of Japanese Black cattle. The images below show the surface condition of beef tallow after incubation at 30 °C for 1 h. (b) The table shows the proportion of fatty acid in beef tallow collected by vacuum distillation. ^a Other indicates the total peak area of the unidentified molecular species.