Thai study unlocks optimal roast for pork byproducts

Color changes were driven by Maillard reactions, producing the golden-brown tones preferred by consumers. Sensory evaluations revealed that crispness and flavor were consistently appealing, though excessive roasting led to burnt notes and lower acceptability.

Key findings included:

• ✅ Moisture content dropped to as low as 1.05% under extended roasting.
• ✅ Water activity values fell below 0.30, supporting shelf stability.
• ✅ Lipid content remained high, averaging around 89-91%.
• ✅ Peroxide values rose with heat but stayed below Codex safety thresholds.

Pinpointing the perfect roast

Using response surface methodology, the team modeled roasting effects and identified optimal conditions. Roasting at 184℃ for 146 minutes achieved the best balance of chemical stability, color, and sensory appeal. This condition reached a desirability score of 78.8%, higher than comparable studies in coffee and flour roasting.

The optimized product maintained stability for two months at room temperature and six months under refrigeration, highlighting commercial potential.

Waste turned into worth

Valorizing pork fat into CPL aligns with sustainable consumption goals by reducing waste and creating added value. The study proposed an industrial-scale roasting system with modular thermal zones, air circulation control, and real-time monitoring.

This design supports hygienic processing, energy efficiency, and integration with Industry 4.0 technologies. Rendered oil produced during roasting further enhances resource efficiency, while the product itself preserves cultural food heritage.

From lab to market potential

The research demonstrated that precise roasting conditions can transform pork by-products into high-quality, shelf-stable snacks. By optimizing temperature and time, producers can deliver crispy pork lard that meets consumer expectations while advancing sustainability.

The findings provide a foundation for industrial applications and future commercialization.