# US 9,872,505 B2 · Preservation of micronutrients in the separation of fat and lean from beef

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- Number: US 9,872,505 B2
- Document ID: US9872505B2
- Status: Granted
- Kind: B2
- Application number: 13/523,588
- Filed: 2012-06-14
- Published: 2013-12-19
- Granted: 2018-01-23
- Earliest claimed: 2012-06-14
- Applicants: Anthony J. M. Garwood
- Inventors: Anthony J. M. Garwood
- Web page: https://patentgrep.com/patent/US9872505B2

## CPC

- A22C 17/00: Other devices for processing meat or bones
- A23L 13/00: Meat products; Meat meal; Preparation or treatment thereof
- A22C: PROCESSING MEAT, POULTRY, OR FISH (preserving A23B; obtaining protein compositions for foodstuffs A23J1/00; fish, meat or poultry preparations A23L; disintegrating, e.g. chopping meat, B02C18/00; preparation of proteins C07K1/00)
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)

## Abstract

A method for separating fat from lean, while minimizing the loss of micronutrients from the lean, is disclosed. The method includes combining a mixture of fat particles that are a majority of fat, and lean particles that are a majority of lean, with a saturated aqueous fluid, wherein a density of the fluid is greater than a density of the fat particles, and wherein the fluid is saturated with one or more components found in beef prior to being combined with the beef particles. The method includes collecting the fat particles separate from the lean particles by causing the fat particles to rise in the fluid, and collecting the lean particles. The saturated fluid reduces the depletion of micronutrients from the lean.

## Claims

### Claim 1

A method for separating fat from lean while minimizing the loss of micronutrients from the lean, comprising:
creating a chilled aqueous saturated fluid with micronutrients by combining water with beef;
after creating the aqueous saturated fluid, combining a mixture of fat particles that are a majority of fat, and lean particles that are a majority of lean, with the saturated aqueous fluid, wherein a density of the fluid is greater than a density of the fat particles, and wherein, prior to being mixed with the particles, the fluid is saturated with one or more micronutrients found in beef;
performing separation of the fat particles and lean particles by contacting with the aqueous saturated fluid, and the aqueous saturated fluid reduces loss of micronutrients present in the lean particles when in contact with the lean particles;
collecting the fat particles separate from the lean particles by causing the fat particles to rise in the fluid; and
collecting the lean particles with saturated aqueous fluid, and then separating the lean particles from the aqueous saturated fluid.

### Claim 2 (depends on 1)

The method of claim 1, further comprising allowing the water to comprise micronutrients that are found in beef at approximately the same concentration.

### Claim 3 (depends on 1)

The method of claim 1, wherein the saturated fluid is saturated with a salt.

### Claim 4 (depends on 3)

The method of claim 3, wherein the salt is sodium chloride.

### Claim 5 (depends on 1)

The method of claim 1, wherein the fluid is fully saturated.

### Claim 6 (depends on 1)

The method of claim 1, wherein the fluid is saturated with micronutrients.

### Claim 7 (depends on 1)

The method of claim 1, further comprising treating the saturated fluid by irradiation with UVc energy before combining with the particles.

### Claim 8 (depends on 1)

The method of claim 1, further comprising collecting the lean particles and fluid, separating the fluid, dehydrating the separated fluid, and combining dehydrated fluid with the lean particles.

### Claim 9 (depends on 1)

The method of claim 1, further comprising emulsifying the fat particles to produce solids, converting the fat particles into oil, pasteurizing the oil and solids together by the application of heat, and separating the solids from the oil.

### Claim 10 (depends on 1)

The method of claim 1, wherein the fluid is partially saturated.

### Claim 11 (depends on 1)

The method of claim 1, wherein the fluid includes one or more micronutrients naturally found in serum of fresh beef.

### Claim 12 (depends on 11)

The method of claim 11, wherein the one or more micronutrients are selected from vitamins, minerals, organic acids, organic and inorganic salts, and supplements.

### Claim 13 (depends on 1)

The method of claim 1, further comprising adjusting the pH of the fluid to be acidic.

### Claim 14 (depends on 13)

The method of claim 13, wherein the pH is about 2 to about 5.