KR102330181B1 - Customized meat processing method - Google Patents

Abstract

The present invention relates to a customized meat processing method, and more specifically, to a customized meat processing method comprising: a meat carrying step of carrying slaughtered meat (S10); a cooling step of cooling the carried meat at a low temperature (S20); a deboning step of removing bone and fat from the cooled meat in the cooling step (S20) (S30); a classifying step of classifying the slaughtered meat in the deboning step for each part (S40); a step of allowing a controlling unit (500) to select the meat classified for each part in the classifying step (S40) as processed meat by using information received from a user terminal (20) receiving a meat preference part and health information for each user (S50); a fat layer removing step of removing a fat layer of the selected processed meat by using a fat layer removing device (S60); and a meat packing step of packing the meat from which the fat layer is removed by using a packing device (S70). The present invention can provide the customized meat processing method optimized for individual inclination.

Description

Customized meat processing method

The present invention relates to a personalized meat processing method, and more particularly, to a personalized meat processing method reflecting a user's health information and a meat preference region.

In general, a large amount of food is cooked in a group catering facility such as a school or company or a franchise restaurant. At this time, in order to shorten the cooking time, cut processed meat or ground processed meat that can be used for cooking immediately is used.

Such processed meat is usually ordered from a meat processing company, and the meat processing company manufactures processed meat by cutting or pulverizing cows or pigs by part, shape, and size.

Patent Registration No. 19979435 (title of invention: Automated Meat Processing System), which is a prior art, automatically performs a series of processes from cutting incoming pork to packaging, so that processing and packaging of pork can be easily performed regardless of the skill level of the operator. Disclosed is an automated meat processing system.

However, the conventional automated meat processing system merely performs a function of processing meat, so there is a problem in that meat cannot be processed to meet the user's demand for meat preference and the user's health condition.

In particular, when a user or consumer with hyperlipidemia or high blood pressure selects commercially available meat based on their health condition, there may be a case where they have to select and eat a meat part they do not prefer.

Therefore, the above problems can be solved when meat is processed by reflecting the user's preferred part and health information of meat in advance after meat processing, and in particular, total cholesterol, low density lipoprotein (LDL) ) Cholesterol, HDL (high-density lipoprotein) cholesterol, blood pressure, etc. for each user are reflected in a personalized meat processing method that can select the user's preferred portion of meat is required.

Republic of Korea Patent No. 19979435 (Announcement Date 2019. 05. 16)

The present invention is to solve the problems of the prior art, and an object of the present invention is to provide a personalized meat processing method that reflects the user's meat preference and health information.

In order to achieve the above object, the present invention is a meat carrying step (S10) of bringing in the slaughtered meat; A cooling step (S20) of cooling the brought in meat at a low temperature; bone-baling step (S30) of removing bones and fat from the meat cooled in the cooling step (S20); a classification step (S40) of classifying the bone-derived meat for each part in the bone extraction step (S30); Selecting, by the control unit, the meat classified by parts in the classification step (S40) as the meat to be processed as meat to be processed by using the information received from the user terminal receiving the user's preferred meat portion and health information (S50); a fat layer removing step of removing the fat layer from the selected meat to be processed using a fat layer removing device (S60); and a meat packaging step (S70) of packaging the meat from which the fat layer has been removed using a packaging device.

In the personalized meat processing method according to an embodiment of the present invention, the step of selecting the meat to be processed (S50) is the last 3 years in the LDL (low density lipoprotein) level among the received information. If there is a value corresponding to a high risk exceeding the standard value within the range, if the user's meat preference part belongs to a group with a high fat content, selecting a part belonging to the group with a low fat content as the meat to be processed (S52) ); and in the received information, when a value corresponding to a moderate risk exceeding the standard value exists within the last 3 years in the LDL level, if the meat preferred portion of the user belongs to a high fat content group, the fat content is high and selecting (S56) the user's preferred meat portion and a portion belonging to a group having a low fat content as the meat to be processed (S56).

In the personalized meat processing method according to an embodiment of the present invention, the step S52 is a case in which there is a high-risk value exceeding the standard value within the last 3 years in the LDL level among the received information. is high risk but currently moderate risk, if the user's meat preference part belongs to a high fat content group, the user's meat preference part with high fat content and a part belonging to the low fat content group are processed as target meat selecting as (S53); And, among the received information, if a value corresponding to a high risk exceeding the standard value exists within the last 3 years in the received information, and a high risk level in the previous year but a medium risk level now and a value corresponding to high blood pressure exists, If the user's meat preference part belongs to a group with a high fat content, selecting a part belonging to the group with a low fat content as the meat to be processed (S54); characterized in that it further comprises.

In the personalized meat processing method according to an embodiment of the present invention, in the fat layer removing step (S60), the selected meat to be processed belongs to a user's preferred meat portion with a high fat content and a portion belonging to a low fat content group. , removing the fat layer from each of the user's meat preference part with high fat content and the fat layer of the part belonging to the low fat content group using a fat layer removal device, and mixing each of the removed parts in a weight ratio of 1:1 (S62);

In the personalized meat processing method according to an embodiment of the present invention, after the fat layer removal step (S60), the meat to be processed is immersed in a culture medium containing Monascus anka to determine the total fat content of the meat to be processed. Reducing the step (S64); characterized in that it further comprises.

The personalized meat processing method according to the present invention provides a customized meat processing method optimized for individual preferences by reflecting the user's preferred portion and health information of meat, selecting meat classified by portion as the meat to be processed and removing the fat layer can do.

1 is a process flow diagram of a personalized meat processing method according to an embodiment of the present invention.
2 is a configuration diagram for explaining a meat processing system according to an embodiment of the present invention.
3 is a conceptual diagram of an apparatus for removing a fat layer of a meat processing apparatus according to an embodiment of the present invention.

Since the present invention can apply various transformations and can have various embodiments, preferred embodiments will be described in detail. It is apparent to those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention. Unless otherwise defined, all technical and chemical terms and experimental methods used herein have the same meaning as commonly understood by a person skilled in the art to which the present invention belongs.

The present invention provides a personalized meat processing method in consideration of individual preference and health by using each user's meat preference portion and health information. , cooling step (S20), bone balancing step (S30), sorting step (S40), processing target meat selection step (S50), fat layer removal step (S60) and meat packaging step (S70).

The meat preferred portion for each user is a portion of meat preferred by the user, for example, in the case of pork, it refers to a portion preferred by each user for pork belly, ribs, neck, front leg, hind leg, tenderloin, sirloin, or gull.

The health information may include a plurality of indicators for estimating the user's health, for example, total cholesterol, low density lipoprotein (LDL) cholesterol, high density lipoprotein (HDL) cholesterol. , blood pressure, heart rate, electrocardiogram, triglycerides, lactate dehydrogenase (LDH), blood sugar, hormone levels, including insulin, and vitamin or mineral concentrations in the body.

In the meat processing method according to the present invention, the loading and cooling device 100, the bone baling and sorting device 200, the fat layer removal device 300, and the packaging device 400 are sequentially arranged in a conveyor manner, and a control unit that drives each of them The meat received by the meat processing system 40 having the meat processing apparatus 10 having the 500 , the user terminal 20 and the communication network 30 can be processed. In addition, the meat processing apparatus 10 according to the present invention may further include a communication unit 600 and a memory 700 .

The carrying-in step (S10) is a step of bringing in meat that has been slaughtered at the slaughterhouse, and the meat is brought in with the air curtain operating to prevent outside air from flowing into the meat processing plant. The air curtain is configured to discharge air at a wind speed of 5-30 m/sec from the inside of the meat processing plant to the outside. The air curtain is installed along the length on a pair of frames installed at a predetermined distance from each other while having an upper and lower length, and meat is configured to be carried in between the pair of frames.

The cooling step (S20) is a step of cooling the meat brought into the meat processing plant to a low temperature to prevent deterioration by room temperature. It is cooled, and secondarily cooled to a temperature of 0 to 7° C. for 5 to 10 hours.

The bone balancing step (S30) is a step of removing bones and fat from the cooled meat, and the meat is shredded by transferring the meat to pass through the bone baling device to which a plurality of rotating blades are attached. Fat is also removed. The installation interval of the rotary blade is appropriately adjusted by the user, whereby the size of the meat to be minced is adjusted, so that the meat is cut into a size that is easy to post-process.

The classification step (S50) is a step of classifying the minced meat for each part, and this step is performed manually by the visual classification method of a large number of skilled workers. transferred to the processing stage.

The classification step ( S50 ) may include a metal material detection and removal step. The metal substance detection and removal step is a step to detect and remove metal substances contained in the minced meat. This is a step of detecting and removing metals contained in meat using a metal detection device. In the metal detection device, when meat containing metal passes, a warning light is turned on or flickering, and the operator removes metal substances contained in the meat through visual inspection and inspection using a magnetic material.

The selection of meat to be processed ( S50 ) is a step of selecting meat classified by parts as meat to be processed by using meat preferred parts and health information for each user.

To this end, the user terminal 20 receives the meat preferred portion and health information for each user. The user terminal 20 transmits the input information to the communication unit 600 . At this time, the user terminal 20 may receive information about each user's meat preference, for example, pork belly, ribs, neck, front leg, hind leg, tenderloin, sirloin or seagull meat in the case of pork, and health information, for example, LDL Information on (low density lipoprotein, low density lipoprotein) cholesterol, high density lipoprotein (HDL) cholesterol, high blood pressure, diabetes, etc. may be input.

The user terminal 20 may include a smart phone, a desktop, a laptop, a tablet PC, a handheld PC, and the like.

The communication network 30 may be established to perform communication between the user terminal 20 and the control unit 500 . The communication network 30 may be composed of a backbone network and a subscriber network. The backbone network may be composed of one or a plurality of integrated networks among an X.25 network, a Frame Relay network, an ATM network, a Multi Protocol Label Switching (MPLS) network, and a Generalized Multi Protocol Label Switching (GMPLS) network. Subscriber networks include FTTH (Fiber To The Home), ADSL (Asymmetric Digital Subscriber Line), cable networks, zigbee, Bluetooth, and wireless LAN (IEEE 802.11b, IEEE 802.11a, IEEE 802.11g, IEEE 802.11n). ), Wireless Hart (ISO/IEC62591-1), ISA100.11a (ISO/IEC 62734), COAP (Constrained Application Protocol), MQTT (Multi-Client Publish/Subscribe Messaging), WIBro (Wireless Broadband), Wimax, 3G, It may be High Speed Downlink Packet Access (HSDPA), 4G, and 5G, which is a next-generation communication network. In some embodiments, the communication network 30 may be an Internet network or a mobile communication network.

The communication unit 600 receives meat preference parts and health information for each user from the user terminal 20 . The communication unit 600 may support various wireless communication suitable for situations such as short-distance, medium-range, and long-distance, or may support wired communication.

The control unit 500 selects the meat classified by the parts in the classification step S40 as the meat to be processed by using the information received from the user terminal 20 that receives the user's preferred meat parts and health information.

To this end, the step of selecting the meat to be processed (S50) is, in the LDL (low density lipoprotein, low density lipoprotein) level among the received information, a level corresponding to a high risk exceeding the standard value within the last 3 years. In this case, if the user's meat preference part belongs to a group with a high fat content, selecting a part belonging to the group with a low fat content as the meat to be processed (S52); and in the received information, when a value corresponding to a moderate risk exceeding the standard value exists within the last 3 years in the LDL level, if the meat preferred portion of the user belongs to a high fat content group, the fat content is high It may include a step (S56) of selecting the user's meat preference portion and a portion belonging to a group having a low fat content as the meat to be processed.

Hyperlipidemia is a state in which the lipid component in the blood is increased, and it may accumulate on the blood vessel wall and cause atherosclerosis or other diseases. Hyperlipidemia is diagnosed as hyperlipidemia when blood is drawn after fasting and when total cholesterol is 200 mg/dL or more, LDL cholesterol is 130 mg/dL or more, and triglyceride is 150 mg/dL or more.

If HDL cholesterol is less than 40mg/dL, it is a health problem, and it is known that the cause of the decrease in HDL cholesterol is bad eating habits, lack of exercise, obesity, smoking, and accumulation of stress. Therefore, since HDL cholesterol is in the normal range when it exceeds 40 mg/dL, HDL cholesterol in the present invention is based on the normal range.

In the present invention, a case of LDL cholesterol of 130 mg/dL or more to less than 159 mg/dL is classified as a moderate risk group, and a case of 160 mg/dL or more is classified as a high risk group. In the present invention, LDL cholesterol is less than 130 mg/dL as a reference value.

In the case of pork, on average, based on 200g per serving, pork belly is 56.5g, ribs 4.6g, neck 19g, front leg 11.2g, hind leg 4.4g, tenderloin 10.8g, sirloin 29.7g, and seagull 28.0g. has a fat content.

In the present invention, in the case of pork, the high fat content group may correspond to pork belly, neck, sirloin, and gull meat, and the low fat content group may correspond to ribs, front leg meat, hind leg meat, and tenderloin.

Among the received information, if there is a high-risk level exceeding the standard value within the last 3 years in the LDL level, even if the user prefers a high-fat portion such as pork belly, a portion belonging to a low-fat group , for example, select hind leg meat as the meat to be processed.

On the other hand, in step S56, if there is a value corresponding to a moderate risk exceeding the reference value within the last 3 years in the LDL level among the received information, if the user's meat preference part belongs to a group with a high fat content The meat preferred portion of the user having a high fat content and a portion belonging to a group having a low fat content are selected as the meat to be processed.

In this case, it is preferable that a weight ratio of 1:1 between the meat preferred portion of the user having a high fat content and the portion belonging to the low fat content group may be processed.

At this time, in step S56, even if there is a value corresponding to a moderate risk exceeding the reference value within the last 3 years in the LDL level among the received information, the HDL level in the received information is determined within the last 3 years. If all are within the normal range, it is not enough to restrict the user's preferred portion, so the user's preferred meat portion is selected as the meat to be processed.

In step S52, if there is a value corresponding to a high risk exceeding the standard value within the last 3 years in the LDL level among the received information, the user's meat preference If the part belongs to a group with a high fat content, selecting a meat preferred part of the user with a high fat content and a part belonging to a group with a low fat content as the meat to be processed (S53); and

Among the received information, if there is a value corresponding to a high risk exceeding the standard value within the last 3 years in the LDL level, high risk in the previous year but currently moderate risk and a value corresponding to high blood pressure exists If the meat preferred portion of , is a portion belonging to a group having a high fat content, the method may further include selecting a portion belonging to the group having a low fat content as the meat to be processed (S54).

In the case of step S54, if there is high-risk hyperlipidemia and high blood pressure, a part with a low fat content is selected as the meat to be processed.

The memory 700 stores meat preference parts and health information for each user received from the communication unit 600 . The memory 700 may store control data for controlling the operation of the system. The memory 700 may include a flash memory type, a hard disk type, a media card micro type, a card type memory (eg, SD or XD memory), and a RAM. (Random Access Memory, RAM), SRAM (Static Random Access Memory), ROM (Read-Only Memory, ROM), EEPROM (Electrically Erasable Programmable Read-Only Memory), PROM (Programmable Read-Only Memory), magnetic memory, magnetic It may include at least one storage medium among a disk and an optical disk.

In the fat layer removal step (S60), the fat layer of the selected meat to be processed is removed using a fat layer removing device.

3 is a conceptual diagram of a fat layer removal device. The fat layer removal device includes a support unit 310 , a sliding fixing unit 320 , a processing unit 330 , and a fat layer removal device control unit 340 .

Hereinafter, the processing target meat used in the fat layer removal device is described as pork as an example, but is not limited thereto.

The support 310 provides a predetermined working height to the operator by seating the pork seated through the conveyor process. The support part 310 may be provided with a height adjustment part so as to be driven up and down in consideration of the waist height of the operator. The upper surface of the support 310 may be preferably formed in a rectangular flat shape.

The sliding fixing unit 320 is arranged to face each other as a pair, and is driven to be slidably movable on the upper side of the support unit 300 to fix both sides of the pork, and the moving unit 321, the protrusion 322 and the ultrasonic wave A sensor 323 is provided.

The moving part 321 is disposed to face a pair on the upper side of the support part 310 and moves linearly in one direction. That is, the pair of moving parts 322 is linearly driven in a direction away from the pork in order to either narrow toward the pork for fixing the pork, or to release the fixing of the pork. The moving part 321 may move linearly by driving a motor.

The protrusion 322 is formed on one side of the moving part 321 in contact with the pork, and a plurality of protrusions are formed toward the contact surface of the pork, and are inserted to a predetermined depth while in close contact with the pork.

The pork fixed between the sliding fixing parts 320 is prevented from being separated between the fixing parts 320 by sliding due to the sliding of the pork due to the vibration generated when the fat layer is removed through the protrusion 322, so that the fat layer of the pork safely can be made to be removed.

The ultrasonic sensor 323 is disposed below the support part 310 to sense the distance of the moving parts 322 adjacent to each other. That is, the ultrasonic sensors 323 are arranged to face each other and measure the distances adjacent to each other of the processing parts 330 that are farther apart or narrower. The distance measured through the ultrasonic sensor 123 can set a one-way processing area of the processing unit 330 when processing pork.

The processing unit 330 is disposed to face the upper side of the supporting unit 110, and removes the fat layer formed on the upper side of the pork, and a pair of fixing units 331, support plate 332, file saw 333, It includes a rope saw length adjusting unit 334 , an ultrasonic sensor module 335 , an angle adjusting unit 336 , and a lifting and lowering driving unit 337 .

A pair of fixing parts 331 are disposed to face each other, and are coupled to each other to adjust the distance adjacent to each other by sliding on the support plate 332 . At this time, a hole is formed at each position adjacent to the end of the fixing part 331 , and the file saw 333 is disposed to penetrate along the formed hole.

The file saw 333 is coupled to a pair of fixing parts 331 and serves to remove the fat layer of the pork. When the fixing part 331 slides on the support plate 332 , the length of the file saw 333 is adjusted through the length adjustment unit 334 of the file saw so as to correspond thereto.

The rope saw length adjusting unit 334 includes a winding unit 3341 and a direction changing unit 3342 . When the winding portion 3341 adjusts to correspond to the distance of the adjacent fixing portions 331 while reducing or increasing the length of the file saw 333, the direction changing portion 3341 is disposed outside the longitudinal end of the fixing portion 131, By changing the moving direction of the file saw 333, it is possible to smoothly wind the file saw 333.

The ultrasonic sensor module 335 is disposed at each end of the pair of fixing parts 331 and senses the thickness of the fat layer corresponding to each position of the pork disposed to face each other.

The angle adjustment unit 336 is coupled to the upper side of the support plate 332, and adjusts the inclination of the processing unit 330 according to the thickness of the pork fat layer measured through the ultrasonic sensor module 335, and the angle through the driving motor can be adjusted.

The lift driving unit 337 adjusts the height of the file saw 333 when removing the fat layer of the pork according to the sensing of the ultrasonic sensor module 135 .

The fat layer removal device control unit 340 controls the processing unit 330 according to the thickness of the pork fat layer sensed through the ultrasonic sensor module 335 .

When the thickness of the fat layer is sensed on the left and right sides through the ultrasonic sensor module 335, the processing unit 330 is rotated at an optimal angle to remove the fat layer.

When the thickness of the fat layer 1 sensed in the right region of the pork is greater than the thickness of the left region, the fat layer removing device control unit 340 rotates the processing unit 330 to be inclined to the right to remove the pork in the right region. The fat layer is removed while moving the processing unit in one direction so that the fat layer is removed first. Then, the ultrasonic sensor module 335 senses the thickness of the fat layer of the pork again, adjusts the angle of the processing unit 330, and then moves it along one direction so that the fat layer is removed. In this way, the fat layer removing device control unit 340 moves the processing unit 330 in a zigzag direction, and when moving in a zigzag direction, the fat layer of the pork can be effectively removed by measuring the thickness of the pork fat layer.

In one embodiment according to the present invention, in the fat layer removing step (S60), when the selected meat to be processed is a meat preferred portion of a user having a high fat content and a portion belonging to a group having a low fat content, the fat content is high The method may include removing the fat layer from each of the user's meat preference part and the part belonging to the group with a low fat content using a fat layer removing device, and mixing each of the removed parts in a weight ratio of 1:1 (S62). have.

In addition, in one embodiment according to the present invention, after the fat layer removing step (S60), the meat to be processed from which the fat layer is removed is immersed in a microbial culture solution containing Monascus anchor to reduce the total fat content of the meat to be processed. step (S64); may be further performed.

The microbial culture solution according to the present invention is a culture medium containing 0.5% peptone, 0.6% yeast extract, 2.1% maltodextrin, 2.0% skim soybean powder, and 94.8% water, followed by 14kg/cm ² steam pressure sterilization at 140 degrees Celsius for 60 minutes. After that, the medium is cooled to room temperature, inoculated with 5 wt% of Monascus anka and cultured, and then the culture medium is heat-treated at 80 degrees Celsius for 20 minutes to sterilize live cells, and then cooled to room temperature to prepare a microbial culture solution.

50% by weight of pork ribs and 50% by weight of microbial culture are mixed, and naturally aged for about 2-3 hours in a refrigerated state at 4°C to 18°C to allow the microbial culture to permeate into the pork. Changes in the total fat content (w/w) of pork samgyeopsal treated with the microbial culture medium were measured by the well-known Soxhlet method.

As a comparative example, a change in total fat content was measured as Comparative Examples 1 and 2 by culturing Monascus purpureus and Leuconostoc kimchii, respectively, instead of the Monascus anchor of the present invention.

As a result of the measurement, when the pork belly was immersed in the microbial culture medium containing Monascus anca according to the present invention, the change in the total fat content was reduced by 3% compared to before treatment in Comparative Example 1, and by 5% in Comparative Example 2 On the other hand, in the case of the present invention, the change in total fat content exhibited a significantly higher reduction effect of 18% compared to before treatment.

In the step S64, even if there is a level corresponding to a high risk exceeding the standard value within the last 3 years in the LDL level among the received information, the meat is immersed in a microbial culture solution containing Monascus anca to be processed Since the total fat content of meat has been reduced, if the HDL level among the received information is all within the normal range within the last 3 years, it is not enough to restrict the user's preferred portion, so the user's meat preference is set as the meat to be processed. select

In the meat packaging step (S70), the meat from which the fat layer has been removed is packaged using a packaging device. The packaging may be performed by vacuum packaging. Vacuum packaging is completed by connecting a vacuum packaging machine to the air exhaust hole of the packaging vinyl to take out the air inside the packaging vinyl to the outside, and then heat-sealing the air exhaust hole. Alternatively, if necessary, it may be changed to a nitrogen packaging method that supplies an appropriate amount of nitrogen to the inside of the packaging vinyl.

On the other hand, the above detailed description should not be construed as restrictive in all aspects, but should be considered as exemplary. The scope of the present invention should be determined by a reasonable interpretation of the appended claims, and all modifications within the equivalent scope of the present invention are included in the scope of the present invention.

Claims (5)

A meat loading step of bringing in slaughtered meat (S10);
A cooling step (S20) of cooling the brought in meat at a low temperature;
bone-baling step (S30) of removing bones and fat from the meat cooled in the cooling step (S20);
A classification step (S40) of classifying the bone-derived meat for each part in the bone extraction step (S30);
Using the information received from the user terminal 20 that receives the user's preferred meat portion and health information, the control unit 500 selects the meat classified by the portion in the classification step (S40) as the meat to be processed (S50) ;
a fat layer removing step of removing the fat layer from the selected meat to be processed using a fat layer removing device (S60); and
A meat packaging step (S70) of packaging the meat from which the fat layer has been removed using a packaging device;
The step of selecting the meat to be processed (S50) is,
Among the received information, if there is a level corresponding to a high risk exceeding the standard value within the last 3 years in the low density lipoprotein (LDL) level, the user's meat preference is placed in a group with a high fat content. selecting a part belonging to a group having a low fat content as the meat to be processed if the part belongs to (S52); and
Among the received information, if a value corresponding to a moderate risk exceeding the standard value exists within the last 3 years in the LDL level, if the user's meat preference is a portion belonging to a group with a high fat content, the user with a high fat content Selecting a meat preferred portion of and a portion belonging to a group with a low fat content as the meat to be processed (S56);
According to claim 1,
The meat is a personalized meat processing method, characterized in that pork.
3. The method of claim 2,
The pork is a personalized meat processing method, characterized in that the pork belly.
3. The method of claim 2,
The fat layer removal step (S60),
When the selected meat to be processed is a meat preferred portion of a user with a high fat content and a portion belonging to a group with a low fat content, each of the fat layer of the meat preferred portion of the user with a high fat content and a portion belonging to the low fat content group removing the fat layer using a fat layer removal device, and mixing each of the removed parts in a weight ratio of 1:1 (S62);
A personalized meat processing method comprising a.
3. The method of claim 2,
After the fat layer removal step (S60),
Reducing the total fat content of the meat to be processed by immersing the meat to be processed in a culture medium containing Monascus anka (S64);
Personalized meat processing method, characterized in that it further comprises.

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