Beef tallow, prized for its unique aroma, is subjected to essential refining procedures to generate high-quality tallow by eliminating impurities and preserving the flavor profile. An innovative refining technique for beef tallow was introduced in this study, with a focus on flavor preservation through the utilization of enzymatic degumming, alkali deacidification, and adsorbent bleaching technologies. These methods led to reductions in phospholipid levels (< 45 mg/kg), free fatty acids (93.0 %), and pigments (up to 85.6 %). Alterations in fatty acid profiles were observed, accompanied by a significant 41.1 % reduction in tocopherol antioxidants, resulting in a decreased oxidation induction time of 2.58 h during beef tallow refining. Following refinement, cholesterol content decreased by 34.2 % to 30.4 mg/100 g. Minimal alterations in the flavor profile of beef tallow were identified through further assessment using electronic nose and HS-SPME-GC-MS methodologies, offering valuable insights into beef tallow refining techniques and its distinctive flavor characteristics.
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