Food or edible material: processes – compositions – and products – Direct application of electrical or wave energy to food... – Treatment with ultraviolet or visible light
Patent
1987-02-25
1988-10-18
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Direct application of electrical or wave energy to food...
Treatment with ultraviolet or visible light
426480, 426646, A23L 1025, A23L 1317
Patent
active
047786825
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to a commercially viable method for extracting a substantial portion of the fat and cholesterol components from meat, and to meat products produced by such method.
2. Description of the Prior Art
Medical research has shown that an over consumption of fats and cholesterol in the diet can contribute to heart disease, obesity and other ailments. In response, the public has to an extent turned away from the consumption of red meat to alternative sources of protein such as to be found in white meats or vegetable proteins.
Present smallgoods such as sausages and hamburger meat are high in fat and cholesterol and are generally not recommended for persons suffering from heart disease obesity, and other ailments.
SUMMARY OF THE INVENTION
The present invention seeks to substantially overcome the problems now associated with a diet high in fats and cholesterol by providing a meat product having substantially reduced portions of fat and cholesterol than presently available in meat products and to a method of making such a meat product.
By the method of the present invention it is possible to produce meat products free of carbohydrates, artificial colorings and artificial preservatives, and which are ideally suited for general consumption.
In addition it has been found that when mutton is treated by the method of the present invention it is rendered acceptable to persons who previously had rejected mutton because of its characteristic smell and taste.
In one broad aspect of the present invention there is provided a method for extracting a substantial portion of the fat and cholesterol components from meat comprising the steps of:
(a) exposing a thin layer of meat to ultraviolet light; and
(b) comminuting the meat in a chilled bowl with the addition of a quantity of iced water, edible acid, salt and food phosphates until a quantity of fat and cholesterol separate from the meat emulsion and adhere to the inner surface of the cold bowl.
DETAILED DESCRIPTION OF THE INVENTION AND PREFERRED EMBODIMENTS
Preferably the meat is minced and loosely packed on a tray to a maximum thickness of 25 mm.
Preferably the bowl is kept at a temperature of -10.degree. to +10.degree. C., between 1 and 5 liters of iced water, 50-100 gm acetic acid, 100-200 gms salt (Nace) and 20-50 gm EMELKUT (Trade name) (edible phosphates) are added during the comminuting step for every 10 kg of trimmed meat.
In a further aspect of the present invention there is provided a meat product free of added carbohydrates, artificial colorings and artificial preservatives wherein the fat portion is reduced to 1-2% and the cholesterol portion is reduced by 10-60% from the levels present in the trimmed meat.
Examples of an edible acid are acetic acid and citric acid.
The present invention will be further described by reference to the following non-limiting examples.
Three 10 kg samples of fresh raw minced mutton were taken after boning and trimming but before any further processing took place.
Sample 1 was left as a standard.
Sample 2 was then treated as in Example 1.
Sample 3 was then treated as in Example 2.
EXAMPLE 1
A single low intensity ultraviolet germicidal lamp of 2220 microwatts/cm.sup.2 at 25 mm rating, catalogue number G24T7H was used and a tray of loosely packed meat of maximum thickness 25 mm, spread out on a metal tray 28 cm.times.50 cm, was placed 75 mm below the lamp. The long axis of the tray was under the lamp and the meat was exposed to the ultraviolet lamp for 12 hours.
The meat sample 2 was placed in a rotating bowl ("silent cutter") previously chilled to 3.degree. C. 3.5 liters of iced water and 50 gm of acetic acid were added to solubilize the globulin and the meat emulsion comminuted for about 2 minutes. A 100 gm of salt and 25 gm of a food phosphate EMELKUT (Trade name) (a mixture of sodium tripolyphosphate, tetra sodium pyro phosphate and meta phosphate) were then added to solubilize the meat protein and to enhance the self binding properties of the
REFERENCES:
patent: 2932573 (1960-04-01), Reiman
patent: 3033687 (1962-05-01), Harper et al.
patent: 3215537 (1965-11-01), Wharton et al.
patent: 3447932 (1969-06-01), Olson et al.
patent: 3565637 (1971-02-01), Artar
patent: 3740235 (1973-06-01), Weiner
patent: 3761283 (1973-09-01), Snyder
patent: 4233323 (1980-11-01), Sway et al.
Pavlovskiy, P. Ye., Biochimiya myasa i myasoproductov (The biochemistry of meat and meat products), Moscow Pishtchepromizdat, 1963, p. 265. (translation attached).
Spravochnik technologii myasnych i technicheskich productov (Handbook of meat and technical products), Moscow, Pishtchepromizdat, 1973, p. 27. (translation attached).
LandOfFree
Method of preparing a low-fat, low-cholesterol raw meat product does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method of preparing a low-fat, low-cholesterol raw meat product, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of preparing a low-fat, low-cholesterol raw meat product will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1194259