MX2019000953A - A process for obtaining lean protein. - Google Patents

A process for obtaining lean protein.

Info

Publication number
MX2019000953A
MX2019000953A MX2019000953A MX2019000953A MX2019000953A MX 2019000953 A MX2019000953 A MX 2019000953A MX 2019000953 A MX2019000953 A MX 2019000953A MX 2019000953 A MX2019000953 A MX 2019000953A MX 2019000953 A MX2019000953 A MX 2019000953A
Authority
MX
Mexico
Prior art keywords
protein
fat
solubilized
trimmings
fraction
Prior art date
Application number
MX2019000953A
Other languages
Spanish (es)
Inventor
d kelleher Stephen
R Fielding William
Original Assignee
Proteus Industries Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US15/217,984 external-priority patent/US20170013858A1/en
Application filed by Proteus Industries Inc filed Critical Proteus Industries Inc
Publication of MX2019000953A publication Critical patent/MX2019000953A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/02—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Peptides Or Proteins (AREA)

Abstract

A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings or a high fat content animal muscle tissue. The trimmings are comminuted, and solubilized with a food grade acid or base. The solubilized protein/fat solution is heated so that the fat transforms into a liquid state. The protein is precipitated and the liquid fat is separated. The process results in a lean protein product that is red in color and can also have characteristics of functional meat.
MX2019000953A 2016-07-23 2017-07-20 A process for obtaining lean protein. MX2019000953A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US15/217,984 US20170013858A1 (en) 2011-01-03 2016-07-23 Process for Obtaining Lean Protein
PCT/US2017/043085 WO2018022423A1 (en) 2016-07-23 2017-07-20 A process for obtaining lean protein

Publications (1)

Publication Number Publication Date
MX2019000953A true MX2019000953A (en) 2019-05-13

Family

ID=61017225

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2019000953A MX2019000953A (en) 2016-07-23 2017-07-20 A process for obtaining lean protein.

Country Status (6)

Country Link
EP (1) EP3487307A1 (en)
AU (1) AU2017301401B2 (en)
BR (1) BR112019001184A8 (en)
CA (1) CA3031788C (en)
MX (1) MX2019000953A (en)
WO (1) WO2018022423A1 (en)

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US216A (en) 1837-05-30 Improvement in many-cham b ered-cylin der flre-arms
US6288A (en) 1849-04-10 Spring-lancet
US5871795A (en) 1995-01-17 1999-02-16 Freezing Machines, Inc. Method for modifying pH to improve quality of meat products
US6949265B1 (en) 1995-07-03 2005-09-27 Cargill, Incorporated Low temperature rendering process
US6005073A (en) 1996-12-21 1999-12-21 Advanced Protein Technologies, Inc. Process for isolating a protein composition from a muscle source and protein composition
US6451975B1 (en) 1996-12-21 2002-09-17 Advanced Protein Technologies, Inc. Protein composition and process for isolating a protein composition from a muscle source
US6136959A (en) * 1998-06-22 2000-10-24 University Of Massachusetts High efficiency alkaline protein extraction
US7666456B2 (en) 2002-06-03 2010-02-23 Safefresh Technologies, Llc Methods for separating tallow from boneless beef using liquid carbon dioxide and carbonic acid
US20090269440A1 (en) * 2008-04-24 2009-10-29 Genesis Global Limited Compositions increasing moisture content and distribution in muscle-derived food products

Also Published As

Publication number Publication date
CA3031788A1 (en) 2018-02-01
BR112019001184A2 (en) 2019-04-30
WO2018022423A1 (en) 2018-02-01
BR112019001184A8 (en) 2023-03-07
CA3031788C (en) 2024-01-02
EP3487307A1 (en) 2019-05-29
AU2017301401B2 (en) 2020-04-09
AU2017301401A1 (en) 2019-02-07

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