Process for producing low-fat meat products
OwnerAly Gamayinventor
Life of this patent
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Abstract
A fractionation process for commercially producing low-fat low-cholesterol, reduced calorie, natural beef, fowl and seafood products. The process involves size reduction of the meat in the presence of water with ionic strength pH manipulation and fractionation of the meat into fatty materials, connective tissues and extremely low-fat, low-cholesterol meat particles. The resulting naturally defatted meat exhibits excellent eating and cooking characteristics, extended shelf life and is free from carcinogenic substances found in broiled high fat meat.
Claims23
A process for producing low-fat, low-cholesterol, raw, uncooked meat comprising the steps of:
- (a) reducing the size of a starting raw, uncooked meat in the presence of water to a particle size range causing disintegration of connective tissues, adipose tissues, fats and cell membranes in the meat;
- (b) adjusting the amount of water present with the size reduced starting meat such that the water content is between about 0.25 to 40 times the weight of the meat to form an aqueous meat suspension;
- (c) skimming fat and fat-containing tissues from said aqueous meat suspension, said aqueous meat suspension having a pH controlled to be about 2.0-5.5;
- and
- (d) mechanically separating the fat and fat-containing tissues from said aqueous meat suspension.
A method for processing high fat meats, comprising the steps of:
- (a) reducing the size of a starting high fat meat in the presence of water to particle sizes in the range of about 0.6-2000 microns diameter, said starting meat including natural fluids;
- (b) adjusting the water content present with said size reduced starting meat to form an aqueous meat suspension;
- (c) controlling the pH of said aqueous meat suspension to be in the range of about 2.0-5.5;
- and
- (d) mechanically separating fat and fat-containing tissues from said aqueous meat suspension.
A process for producing a low-fat, low-cholesterol, raw, uncooked meat, comprising the steps of:
- (a) reducing the size of a starting raw, uncooked meat in the presence of water to a particle size range causing disintegration and release of connective meat tissue, adipose tissue, fats and cell membranes in the meat;
- (b) adjusting the amount of water present with said size reduced starting meat to form an aqueous meat suspension and controlling the pH of said aqueous meat suspension to be about 2.0-5.5;
- and
- (c) removing fat and fat-containing tissues from said aqueous meat suspension.
A method for producing a low-fat, low-cholesterol, reduced calorie, raw meat with extended shelf life, comprising the steps of:
- (a) reducing the size of a starting raw meat to a particle size range causing disintegration of connective tissues, adipose tissues, fats and cell membranes in the meat;
- (b) adding water to the size reduced starting meat in an amount of about 0.5-40 times the weight of the starting meat to form an aqueous meat suspension and reducing the pH of said aqueous meat suspension to about 2.0-4.0;
- and
- (c) separating fat and fat-containing tissues from said aqueous meat suspension to produce said low fat, low cholesterol, raw meat.
A process for producing low fat, low cholesterol, raw, uncooked meat, comprising the steps of:
- (a) reducing the size of a starting raw, uncooked meat in the absence of added water to a particle size range causing disintegration of connective tissues, adipose tissues, fats and cell membranes in the meat;
- (b) adding water to the size reduced starting meat such that the water content is between about 0.25 to 40 times the weight of the meat to form an aqueous meat suspension having a pH controlled to be about 2.0-5.5;
- and
- (c) mechanically separating fat and fat-containing tissues from said aqueous meat suspension.
A process for producing low fat, low cholesterol meat, comprising the steps of:
- (a) reducing the size of a starting meat to a particle size range causing disintegration of connective tissues, adipose tissues, fats and cell membranes in the meat;
- (b) adding water to the size reduced starting meat such that the water content is between about 0.25-40 times the weight of the meat to form an aqueous meat suspension;
- (c) controlling the pH of said aqueous meat suspension to be about 2.0-5.5;
- and
- (d) mechanically separating fat and fat-containing tissues from said aqueous meat suspension.
Dependencies are inferred from the claim text.