Controversy about goods classification: the use of terms and their definitions according to FEACN of the CU

The paper considers the problematic terminological questions that arise among declarants and customs officials when classifying goods. Disadvantages of receiving a classification decision are described. The necessity to harmonize the terms “raw fat”, “speck” and “animal rendered fat” in the FEACN of the CU is shown.

Effects of moisture and temperature on Salmonella survivability in beef tallow, white grease and chicken rendered fat

High moisture levels introduced to fats after the rendering process can lead to Salmonella presence and growth. Limited research on strategies to eliminate pathogens in these environments are available. Rendered fat characteristics, such as water activity and fatty acids composition, may contribute to Salmonella survivability. The purpose of this research was to evaluate the effects of moisture levels (0%, 0.5%, 1%, and 3%), storage temperatures (48˚C and 76˚C), and fat characteristics on the growth and survival of Salmonella in beef tallow, white grease and poultry fat samples. Samples were inoculated with a high (~10⁸ CFU/mL) and a low (~10⁵ CFU/mL) Salmonella cocktail (S. Sentfenberg, S. Newport, S. Thompson and S. Infantis). Samples were stored for up to 5 days at 48 and 76 ºC. Remaining population was evaluated daily with and without enrichment step. Death rates were calculated using Weibull model for each temperature and moisture level. Only temperature had an effect (P < 0.05) on Salmonella inactivation, while no effect between moisture and/or inoculum level were observed. When all products were challenged at 76 ˚C, counts were below detectable limits after 6 hours. At 48˚C a progressive decline in Salmonella population was observed within 3 days for both beef tallow and white grease when high inoculum was used for the challenge study. Salmonella was below detectable limit within 4 days for both fat types when a low inoculum was instead applied. This research identified the effect of moisture and temperature in rendered fat samples contaminated with Salmonella and underlined the need to use time-moisture-temperature data to minimize microbial growth during transportation and storage.

Rendering Fat and Heavy Fischer-Tropsch Waxes Mixtures (0–100%) Fast Pyrolysis Tests for the Production of Ethylene and Propylene

A great emphasis is placed on searching for efficient sources to produce renewable fuels due to the actual trends in avoiding the use of fossil resources to mitigate the environment’s deterioration. Thus, the use of waste from the food or wood industry for the production of biofuels is widely researched and may contribute to sustainable general development. Rendered fat and Fischer-Tropsch waxes are high-energy materials which could be used for the pyrolysis reaction. Therefore, in this study, the effect of reaction parameters and feedstock composition on the distribution of the pyrolysis products has been examined. The experiments were carried out in a nitrogen atmosphere in a multi-shot pyrolizer instrument equipped with GC-FID. First, the influence of the temperature was examined at 785, 800, and 815 °C. The highest yield to olefins was observed at 815 °C. The effect of triglycerides and paraffins contents (0–100% with 10% ramp) in the feedstock on the product composition was investigated at 815 °C. The gas chromatography analyses revealed that the feedstock composition did not significantly affect the product composition due to the high temperature and the long linear chain structure similarities between the free fatty acids and Fischer-Tropsch waxes.

Fat rendering in an electrochemically activated water environment: technological aspects, safety and quality of the finished product

The work is devoted to studying the influence of physical-chemical and mechanical impact on the process of fat rendering in the presence of electrolyte (catholite) in order to develop an algorithm of fat extraction and obtain a high quality product with adjustable melting point. It is determined that the duration of rendering and heat treatment of raw materials have an equal effect on the index of acid number of ostrich fat. The inverse dependence on the hydrogen indicator of the water phase of the catholite, providing a decrease in the acid number of fat, is revealed. Positive dynamics on the indicator of acid number of ready product at fat extraction with pH of the catholite in the range of 10-10,5 irrespective of temperature and duration of process (acid number of fat did not exceed 0,77 mg KON/g) was established. In the course of fat rendering at the temperature of 50-55 ? and pH of the catolyte not lower than 9, it was found that the peroxide number is in the range of 1.56-1.81 mmol of active oxygen/kg, which confirms the inhibitory effect of the electrochemical environment not only on lipolysis, but also on lipid oxidative degradation. The highest yield of rendered fat was observed at the time and temperature of raw material processing, respectively, 60 minutes and 95 ?, pH of catholite is 10. The use of electro-activated liquid allowed to reduce time of fat extraction by half without significant losses in yield and quality of the finished product. With increase of pH of catolite up to 10,5 it was possible to reduce time and temperature of heatering up to 45 minutes and 75 ? correspondingly while maintaining high value of fat yield that confirms efficiency of electrolyte application and also possibility to set conditions and parameters of rendering depending on the objectives sought. Fat, rendered with the help of electro-activated liquid, does not possess toxicity at intragastric injection to laboratory animal, and also irritating and allergic effect during application on mucous membranes and skin

Categorization of animal by-products and labelling of derived products with of glycerol triheptanoate (GTH)

Animal by-products result mainly from the slaughter of animals for human consumption, the production of products of animal origin (such as dairy products), the disposal of dead animals, and disease-control measures. Regardless of their source, they pose a potential risk to public and animal health and the environment. This risk needs to be adequately controlled, either by safe disposal of such products, or by their utilization, provided that strict conditions are maintained to minimize the health risks involved. Animal by-products are classified into categories that reflect the level of risk to public and animal health arising from those by-products (Cat. 1, 2 and 3). According to Commission Regulation (EU) No 142/2011, in processing plants for the processing of Category 1 or 2 material, derived products shall be permanently marked with glycerol triheptanoate (GTH). The minimum content of marker in target materials is 250 mg/kg of fat. For the determination of glycerol triheptanoate in dry meat, bone meals, rendered fat and soil adjuvants, gas chromatography technique and mass spectrometry detection are used