What happens to the fat content of meat as it is dehydrated?

Hello.

Fat in meat turns rancid as the meat is dehydrated.  For this reason,
only lean meats (with no fat or marbling) should be dehydrated.


See:

"Dehydrating Meats -- The two basic types of dehydrated meats are:
dehyrated cooked meat and jerky (meat and fish). With slight
variations, the drying process is basically the same for both of them.
There are certain precautions you must take when dehydrating meat.
Lean meats and low-fat fish keep well when dried, but fatty ones will
spoil quickly. Therefore, be sure to select only fresh, lean meat and
low-fat fish for long-term storage. Remove any fat that is present. "
source: Dehydrating Tips and More!
http://www.2-life.com/extips.htm


"Choose lean meat without fat, as fat goes rancid during storage."
source: Dehydrators Online
http://www.ezidri.co.uk/index.php?option=com_content&task=view&id=41&Itemid=44


"Jerky Preparation
Use only lean meats in excellent condition. Round, flank and chuck
steak, rump roast, brisket and cross rib are good choices. Highly
marbled and fatty cuts do not work as well. When preparing jerky
products, keep raw meats and their juices away from other foods.
Remove any thick connective tissue and gristle from meat. Trim off
visible fat with a sharp knife. Fat becomes rancid quickly and causes
the development of off-flavors during drying or storage."
source: Colorado State University SAFEFOOD NEWS - Summer 2002
http://www.colostate.edu/Orgs/safefood/NEWSLTR/v6n4s08.html


"Any lean meat can be dried. Beef and venison are especially good;
fish and poultry dry well, too. Be sure to use fresh, lean meat and
cut off all fat and connective tissue. Fat becomes rancid easily and
will spoil the dried meat. "
source: Totalascent.com, cached by Google:
http://66.102.7.104/search?q=cache:HdDIUWU6uKEJ:www.totalascent.com/site/680711/page/264365+%22dehydrating+meats%22+fat&hl=en



It's important to keep in mind that "dehydrating" food simply involves
removing the food's water content. Dehydration doesn't change the
food's underlying calories, vitamins, minerals and other nutrients. 
It just concentrates those things by removing the water in the foot.

"Food dehydrating allows you to concentrate the flavors and preserve
the nutrients and enzymes of fruit, vegetables, herbs and many other
specialty foods. The process of removing the water contained in foods
reduces their weight and size and creates a concentrated source for
calories, vitamins, minerals and other nutrients."
source: Health Goods - Food Dehydrators
http://www.healthgoods.com/Shopping/Appliances/Food_Dehydrators.asp


Thus, dehydrating a piece of meat is not going to reduce its calories,
make it any healthier, etc.

However, dehydrating a piece of fatty meat WILL create the rancidity
problem mentioned above.

---------------
search strategy:
"dehydrating meats" fat

I hope this helps.

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Clarification of Answer by juggler-ga on 16 Jan 2005 20:28 PST

Sorry for the typo above:

"It just concentrates those things by removing the water in the FOOD."

When my hsuband makes beef jerky, he first marinates the meat for a
while.  He claims that alcohol (whisky) in the marinade dissolves some
of the fat in the meat so that it is leaner when it gets to the
dehydrator.  I don't know if this is true.

This is to Juggler-ga.  This is the first time that I have used this
system.  I meant to give you 4 stars on your answer.  I thought I was
rating the comment (not your detailed answer.  I hit the back button
but it wouldn't let me change your rating.  Thank you.  You answered
my question.  Have a great day.  If I can find a way to fix this I
will.

Ouch, a one.. that's pretty painful o_O

I e-mailed Google support and was advised that there isn't a way for
me to change this.  Once again... I'am sorry for that.