Abstract

Acceptability of a Standard French Fry Product Cooked in Pastured Lard and Beef Tallow

Author(s): Jeanne Doherty, Lindsay Jaya and B. Burgin Ross

This paper represents a project completed in an experimental food class at the University of North Carolina at Greensboro, as a component of the DPD program in preparing students to enter a Dietetic internship. The project focused on the use of pastured animal fats, particularly beef tallow and pork lard in the preparation of a standard French fry product. PDF