THE NEW ZEALAND 
jouVnal of science 
C 1921 
c - y 
patemt AND 
TECHNOLOGY. 
Vol. IV. Wellington, June, 1921. No. 3. 
CHEMICAL TECHNOLOGY OF THE FROZEN - MEAT 
INDUSTRY.* 
By A. M. Wright, A.I.C., F.C.S., Chief Chemist, New Zealand Refrigerating 
Company (Limited). 
PART II. 
Tallow. (3, 4, 6, 8, 17, 24, 30.)f 
In the manufacture of tallow as distinct from the rendering of edible fats 
the product is made from the fat-containing tissues other than the caul 
and kidney fats. The fat-containing tissues may even be the whole 
carcase in some cases, but usually they are the heads and internal organs 
other than those utilized for edible purposes. 
In certain instances the various classes of offal are mixed together in 
the rendering-vats, while in other cases certain classes are rendered 
separately ; thus it has been usual to treat the heads, lungs, and livers 
in one class, thus obtaining a tallow of lighter colour and better appear¬ 
ance than that which is obtained from the paunch-offal. The feet and 
shanks, or trotters, are rendered separately in order to recover the neat’s- 
foot oil. 
If edible fats are not prepared, the caul and kidney fats are rendered 
separately for a high-grade white hard tallow. 
Just as in the case of edible fats, it is important to carry out the 
manufacturing operations of tallow-rendering and the subsequent treat¬ 
ment of the by-products rapidly and under cleanly conditions. Much of 
the abuse which has been heaped upon the working of a freezing-works 
has been brought about because of the foul odours associated with the 
rendering of animal products. While it is not as yet practicable to 
entirely eliminate all odour in tallow-rendering and its attendant processes, 
* The author desires to thank the New Zealand Refrigerating Company (Limited) 
for permission to publish this article, 
f See ‘‘Literature cited,” p. 107. 
7—Science. 
