Sustainable valorisation of pork by-products: Exploring optimal roasting conditions for crispy pork lard

Abstract This study aimed to evaluate the effects of dry heat treatment (roasting) conditions on the physicochemical and sensory properties of crispy pork lard, contributing to the sustainable valorisation of pork by-products. Pork lards were roasted at various temperatures (150–200 °C) for durations of 90–180 min, using response surface methodology design to develop, improve, and optimise the process. The roasted pork lards were evaluated for moisture, lipid, colour, and sensory properties using standard methods. Effect of roasting conditions on properties were modelled and optimised. The roasting conditions significantly influenced the chemical, colour, and sensory properties of the final product. Roasting at 184 °C for 146 min was the optimal condition, achieving a desirability of 78.8%. This work demonstrates the utility of controlled roasting processes to sustainably fractionate underutilised pork by-products into food ingredients with commercial value.