Breed-Dependent Variations in Physicochemical Properties, Lipid Composition, and Flavor Characteristics of Beef Tallow

This study investigated breed-specific differences in beef tallow from 13 cattle breeds. Raw fats were rendered via atmospheric dry rendering and analyzed for yield, physicochemical properties, fatty acid composition, cholesterol, volatile compounds. Significant breed differences ( p <0.05) were observed in major of parameters. Rendering yield ranged 50.21-85.33%, with Yak, Simmental, and Simmental Crossbred B exceeding 80%. Melting point varied widely (27.67-50.57°C); Simmental Crossbred E and Holstein (>49°C) were suitable for high-hardness products. Key fatty acids (palmitic 22.67-29.20%, stearic 9.82-36.50%, oleic 24.87-48.63%), plasticizers (Dibutyl Phthalate 0.05-0.71 mg/kg; 2-Ethylhcxyl Phthalate 0.05-0.83 mg/kg), and cholesterol (69.47-104.00 mg/100 g) also differed significantly, with Buffalo, Simmental Crossbred C and D tallow showed potential plasticizer risk. Aldehydes dominated volatile profiles (>80%), while acids, esters, ketones, and heterocyclics (~7% combined) influenced characteristic flavors (lipidic, cowy, meaty, toasty, milky). These findings highlight the strong influence of breed on tallow quality, composition, and flavor, offering guidance for product diversification and quality control. • Beef tallow traits from 13 cattle breeds were first reported. • The oil yield rates varied significantly, ranging from 53.21% to 85.22%. • Holstein and Simmental Crossbred E tallow had high melting points for harder product. • Buffalo, Simmental Crossbred C and D tallow showed potential plasticizer risk. • Aldehydes dominated the volatile profiles of all the beef tallow.