Abstract: The rule and optimal processing condition of tallow oxidized control were discussed by means of designing orthogonal experiments and some single factor experiments. Oxidized state of tallow was assayed by peroxide value, p-anisidine value and acid value. The optimal processing conditions were: temperature 140℃, time 3h, dosage of VE 0.01% and velocity of the air flow 0.018～0.035m3/h per 100g tallow. Thus, specific meaty aroma could be provided with the oxidized tallow as precursors in the followed Maillard reaction for the preparation of beef flavour.

Key words: tallow, controlled oxidation, beef flavour