WO1995023028B1 - Apparatus and method for defatting meat and products derived therefrom - Google Patents
Apparatus and method for defatting meat and products derived therefromInfo
- Publication number
- WO1995023028B1 WO1995023028B1 PCT/US1995/001971 US9501971W WO9523028B1 WO 1995023028 B1 WO1995023028 B1 WO 1995023028B1 US 9501971 W US9501971 W US 9501971W WO 9523028 B1 WO9523028 B1 WO 9523028B1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- meat
- defatted
- starting material
- fat
- raw
- Prior art date
Links
- 235000013372 meat Nutrition 0.000 title claims abstract 25
- 239000007858 starting material Substances 0.000 claims abstract 13
- 102000004169 proteins and genes Human genes 0.000 claims abstract 11
- 108090000623 proteins and genes Proteins 0.000 claims abstract 11
- 235000020995 raw meat Nutrition 0.000 claims abstract 8
- 235000013305 food Nutrition 0.000 claims abstract 5
- 229940088594 Vitamin Drugs 0.000 claims abstract 3
- 235000013343 vitamin Nutrition 0.000 claims abstract 3
- 239000011782 vitamin Substances 0.000 claims abstract 3
- 150000003722 vitamin derivatives Chemical class 0.000 claims abstract 3
- 229930003231 vitamins Natural products 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 3
- 235000013622 meat product Nutrition 0.000 claims abstract 2
- 239000002994 raw material Substances 0.000 claims 4
- 239000007788 liquid Substances 0.000 claims 3
- 230000036760 body temperature Effects 0.000 claims 2
- 230000000875 corresponding Effects 0.000 claims 2
- 239000012530 fluid Substances 0.000 claims 2
- 239000000463 material Substances 0.000 claims 2
- 241000894007 species Species 0.000 claims 2
- 238000010438 heat treatment Methods 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 239000002245 particle Substances 0.000 claims 1
- 238000005086 pumping Methods 0.000 claims 1
- 235000021067 refined food Nutrition 0.000 claims 1
- 238000000926 separation method Methods 0.000 claims 1
- 235000011888 snacks Nutrition 0.000 claims 1
- 239000007787 solid Substances 0.000 claims 1
Abstract
In accordance with the present invention, there is provided an improved decanter centrifuge and improved methods for producing defatted meat having substantially the same functionality, protein profile, vitamin profile, color, texture and water content as the raw meat starting material. A defatted meat and food products containing the defatted meat are also provided.
Claims
AMENDED CLAIMS
[received by the International Bureau on 14 November 1995 (14.11.95); original claims 12 and 26 amended; remaining claims unchanged (3 pages)]
10. The method in accordance with claim 9, wherein the fluid metering device is an electromagnetic flowmeter.
11. The method in accordance with claim 6, wherein the ratio of the staring material to fluid introduced into the feed tube is maintained at a predetermined ratio.
12. A method for defatting meat comprising: pumping raw meat starting material through a heating means to adjust the temperature of said raw material up to about the live body temperature of the corresponding species, then feeding said raw material into a decanter centrifuge maintained under suitable conditions to form a substantially solid layer of defatted meat, an intermediate boundary layer containing particles of fat, meat and moisture, and a substantially liquid layer of fat within the centrifuge, and metering liquid into the temperature adjusted raw material entering the centrifuge in an amount suffient to separate the meat layer from the intermediate boundary layer and the fat layer during centrifugal separation in the centrifuge, then driving the boundry layer from the centrifuge along with the substantially liquid fat layer, and recovering the thus produced defatted meat from the centrifuge.
13. The method according to claim 12, further comprising: recovering the defatted meat from the centrifuge.
14. The method according to claim 12, wherein the raw meat material has less than about 20% fat.
15. The method according to claim 12, wherein the defatted meat has less than about 10% fat.
3 1
16. The method according to claim 12, wherein the defatted meat has less than about 5% fat.
17. The method according to claim 12, wherein the defatted meat has less than about 2% fat.
18. The method according to claim 12, wherein the defatted meat has a protein profile substantially equivalent to the protein profile of the raw meat starting material.
19. The method according to claim 12, wherein the defatted meat is substantially free of denatured
;protein.
20. The method according to claim 12, wherein the meat layer has a proportional fat composition substantially equivalent to the fat composition of the respective raw meat starting material.
21. The method according to claim 12, wherein the temperature of the raw material is adjusted to about the live body temperature of the corresponding species.
22. A defatted meat produced by the process of claim 12.
23. The defatted meat according to claim 22, wherein said defatted meat comprises less than about 2% fat.
24. The defatted meat according to claim 22, wherein said meat product has a protein profile substantially equivalent to the protein profile of the raw meat starting material.
25. The defatted meat according to claim 22, wherein said defatted meat has a proportional fat composition substantially equivalent to the fat
composition of the respective deboned raw meat starting material.
26. The defatted meat according to claim 26, wherein the meat is substantially free of denatured protein.
27. A defatted meat, prepared from a raw meat starting material, characterized by: having a protein profile substantially equivalent to the protein profile of the starting material; having a vitamin profile substantially equivalent to the vitamin profile of the starting material; having a proportional fat composition substantially equivalent to the fat composition of the starting material; being substantially free of denatured protein; having improved functional properties compared to the functional properties of the starting material; having substantially equivalent water holding capacity relative to the water holding capacity of the starting material; and having substantially equivalent moisture content relative to the moisture content of the starting material.
28. A food product comprising the defatted meat of claim 22.
29. The food product according to claim 28, wherein said food product is selected from a processed food, a protein drink or a snack food.
Priority Applications (7)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
MX9603627A MX9603627A (en) | 1994-02-23 | 1995-02-16 | Apparatus and method for defatting meat and products derived therefrom. |
NZ281497A NZ281497A (en) | 1994-02-23 | 1995-02-16 | Defatting of meat using decanter centrifuge: metered amounts of fluid added to meat before it enters centrifuge |
DK95910283T DK0746414T3 (en) | 1994-02-23 | 1995-02-16 | Process for degreasing meat |
DE69505796T DE69505796T2 (en) | 1994-02-23 | 1995-02-16 | METHOD FOR DEFURING MEAT |
US08/700,394 US5944597A (en) | 1995-02-16 | 1995-02-16 | Method for defatting meat and defatted products |
AU18455/95A AU682098B2 (en) | 1994-02-23 | 1995-02-16 | Apparatus and method for defatting meat and products derived therefrom |
EP95910283A EP0746414B1 (en) | 1994-02-23 | 1995-02-16 | method for defatting meat |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US20111494A | 1994-02-23 | 1994-02-23 | |
US08/201,114 | 1994-02-23 |
Publications (3)
Publication Number | Publication Date |
---|---|
WO1995023028A2 WO1995023028A2 (en) | 1995-08-31 |
WO1995023028A3 WO1995023028A3 (en) | 1995-10-12 |
WO1995023028B1 true WO1995023028B1 (en) | 1995-12-14 |
Family
ID=22744547
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US1995/001971 WO1995023028A2 (en) | 1994-02-23 | 1995-02-16 | Apparatus and method for defatting meat and products derived therefrom |
Country Status (12)
Country | Link |
---|---|
US (1) | US5552173A (en) |
EP (1) | EP0746414B1 (en) |
AU (1) | AU682098B2 (en) |
CA (1) | CA2183891A1 (en) |
DE (1) | DE69505796T2 (en) |
DK (1) | DK0746414T3 (en) |
ES (1) | ES2124531T3 (en) |
IL (1) | IL112726A (en) |
MX (1) | MX9603627A (en) |
NZ (1) | NZ281497A (en) |
WO (1) | WO1995023028A2 (en) |
ZA (1) | ZA951480B (en) |
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US5221554A (en) * | 1991-12-24 | 1993-06-22 | Aly Gamay | Process for producing low-fat meat products |
US5167977A (en) * | 1991-12-24 | 1992-12-01 | Aly Gamay | Process for producing low fat meat products |
US5215772A (en) * | 1992-02-13 | 1993-06-01 | Roth Denis E | Method and apparatus for separating lean meat from fat |
GB2264220B (en) | 1992-02-19 | 1996-02-07 | Mayer Oskar Foods | Reduced fat meat |
-
1995
- 1995-02-16 ES ES95910283T patent/ES2124531T3/en not_active Expired - Lifetime
- 1995-02-16 CA CA002183891A patent/CA2183891A1/en not_active Abandoned
- 1995-02-16 EP EP95910283A patent/EP0746414B1/en not_active Expired - Lifetime
- 1995-02-16 NZ NZ281497A patent/NZ281497A/en not_active IP Right Cessation
- 1995-02-16 MX MX9603627A patent/MX9603627A/en unknown
- 1995-02-16 DE DE69505796T patent/DE69505796T2/en not_active Expired - Lifetime
- 1995-02-16 DK DK95910283T patent/DK0746414T3/en active
- 1995-02-16 AU AU18455/95A patent/AU682098B2/en not_active Ceased
- 1995-02-16 WO PCT/US1995/001971 patent/WO1995023028A2/en active IP Right Grant
- 1995-02-21 IL IL11272695A patent/IL112726A/en not_active IP Right Cessation
- 1995-02-22 ZA ZA951480A patent/ZA951480B/en unknown
- 1995-05-02 US US08/434,126 patent/US5552173A/en not_active Expired - Lifetime
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