Low fat meat process

Details Low fat meat process Low fat meat process

1994-05-06

1995-12-12

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Processes

Preparing or treating triglyceridic fat or oil, or processes...

426644, 426646, 554175, A23L 1315, A23L 1317

Patent

active

054747902

ABSTRACT:
A process for making a low fat meat product includes grinding meat having less than 50% fat to reduce the meat to a small particle size. The meat is then heated to a target temperature less than 100.degree. F., which is hot enough to melt the fat and low enough not to denature the meat. The meat is then placed in a centrifuge and subjected to centrifugal separation, thereby making a low fat meat product and an oil product. The low fat meat is removed from the centrifuge and chilled, and the oil product is removed and may later be subject to a polishing operation. In addition, the process may include mixing the meat, without further heating, after it has been heated and before being placed into the centrifuge.

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Article entitled "The Trim-R Process--The Development of Continuous Low Temperature Rendering" (Circas 1950's).
P. L. Dawson, B. W. Sheldon, and H. R. Ball, Jr., "Extraction of Lipid and Pigment Components from Mechanically Deboned Chicken Meat", vol. 53, No. 6, 1988, Journal of Food Science, pp. 1615-1617.
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