WO2012093988A2 - Process for isolating a protein composition and a fat composition from meat trimmings - Google Patents
Process for isolating a protein composition and a fat composition from meat trimmings Download PDFInfo
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- WO2012093988A2 WO2012093988A2 PCT/US2011/001981 US2011001981W WO2012093988A2 WO 2012093988 A2 WO2012093988 A2 WO 2012093988A2 US 2011001981 W US2011001981 W US 2011001981W WO 2012093988 A2 WO2012093988 A2 WO 2012093988A2
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- WO
- WIPO (PCT)
- Prior art keywords
- protein
- solution
- myoglobin
- rich
- fat
- Prior art date
Links
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 153
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 153
- 238000009966 trimming Methods 0.000 title claims abstract description 46
- 235000013372 meat Nutrition 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims description 78
- 239000000203 mixture Substances 0.000 title claims description 35
- 239000002253 acid Substances 0.000 claims abstract description 32
- 102000036675 Myoglobin Human genes 0.000 claims abstract description 26
- 108010062374 Myoglobin Proteins 0.000 claims abstract description 26
- 235000013305 food Nutrition 0.000 claims abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 24
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 16
- 230000003647 oxidation Effects 0.000 claims abstract description 15
- 239000007787 solid Substances 0.000 claims abstract description 14
- 239000003513 alkali Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 53
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 25
- 230000000694 effects Effects 0.000 claims description 5
- 239000003925 fat Substances 0.000 description 63
- 235000019197 fats Nutrition 0.000 description 61
- 241001465754 Metazoa Species 0.000 description 57
- 235000015278 beef Nutrition 0.000 description 51
- 210000003205 muscle Anatomy 0.000 description 49
- 239000000047 product Substances 0.000 description 45
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 30
- 235000015277 pork Nutrition 0.000 description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 18
- 102000008934 Muscle Proteins Human genes 0.000 description 15
- 108010074084 Muscle Proteins Proteins 0.000 description 15
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 11
- 244000005700 microbiome Species 0.000 description 11
- 239000002245 particle Substances 0.000 description 11
- 229910052708 sodium Inorganic materials 0.000 description 11
- 239000011734 sodium Substances 0.000 description 11
- 210000001519 tissue Anatomy 0.000 description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 10
- 239000000243 solution Substances 0.000 description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 9
- 239000000835 fiber Substances 0.000 description 9
- 238000012545 processing Methods 0.000 description 9
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 8
- 239000002585 base Substances 0.000 description 8
- 150000001413 amino acids Chemical class 0.000 description 7
- 235000013622 meat product Nutrition 0.000 description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 7
- 239000000524 Thiobarbituric Acid Reactive Substance Substances 0.000 description 6
- 239000003797 essential amino acid Substances 0.000 description 6
- 235000020776 essential amino acid Nutrition 0.000 description 6
- 235000020991 processed meat Nutrition 0.000 description 6
- 230000007928 solubilization Effects 0.000 description 6
- 238000005063 solubilization Methods 0.000 description 6
- 239000003929 acidic solution Substances 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 5
- 230000007062 hydrolysis Effects 0.000 description 5
- 238000006460 hydrolysis reaction Methods 0.000 description 5
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- 150000003839 salts Chemical class 0.000 description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 description 5
- 101800000263 Acidic protein Proteins 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
- 229910021529 ammonia Inorganic materials 0.000 description 4
- 150000002632 lipids Chemical class 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 3
- 235000012206 bottled water Nutrition 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
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- 238000001914 filtration Methods 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 210000003041 ligament Anatomy 0.000 description 3
- 230000033001 locomotion Effects 0.000 description 3
- 210000001087 myotubule Anatomy 0.000 description 3
- 150000002978 peroxides Chemical class 0.000 description 3
- 238000011084 recovery Methods 0.000 description 3
- 241000894007 species Species 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000010977 unit operation Methods 0.000 description 3
- 235000019737 Animal fat Nutrition 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 108010070551 Meat Proteins Proteins 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 210000000577 adipose tissue Anatomy 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 239000000908 ammonium hydroxide Substances 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000020993 ground meat Nutrition 0.000 description 2
- 235000015220 hamburgers Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
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- 241000251468 Actinopterygii Species 0.000 description 1
- 101100008047 Caenorhabditis elegans cut-3 gene Proteins 0.000 description 1
- 241000282994 Cervidae Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 241001486234 Sciota Species 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
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- 239000006260 foam Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- ZZUFCTLCJUWOSV-UHFFFAOYSA-N furosemide Chemical compound C1=C(Cl)C(S(=O)(=O)N)=CC(C(O)=O)=C1NCC1=CC=CO1 ZZUFCTLCJUWOSV-UHFFFAOYSA-N 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000011491 glass wool Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 125000000864 peroxy group Chemical group O(O*)* 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000007925 protein solubilization Effects 0.000 description 1
- 238000001799 protein solubilization Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
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- 239000013049 sediment Substances 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000003381 solubilizing effect Effects 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
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Classifications
-
- 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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- This invention relates to a process for isolating a protein composition and a stable fat composition from a fatty composition comprising meat trimmings containing animal muscle tissue. More particularly, this invention relates to such a process wherein the animal muscle tissue is solubilized in an acid and the liquid acidic protein composition so obtained is separated from solid animal fat under conditions (a) to inactivate
- microorganisms (b) to reduce sodium concentrations, (c) to stabilize the fat against oxidation and (d) to obtain solubilized animal muscle tissue having a satisfactory color.
- protein recovered from animal muscle tissue is obtained by solubilizing the animal muscle tissue in an edible acidic composition such as citric acid, hydrochloric acid or mixtures thereof.
- an edible acidic composition such as citric acid, hydrochloric acid or mixtures thereof.
- meat trimmings contain a high concentration of animal muscle tissue, typically between 30 - 50% by weight of the trimmings with the remaining composition comprising primarily fat.
- animal muscle tissue typically between 30 - 50% by weight of the trimmings with the remaining composition comprising primarily fat.
- animal muscle protein is recovered from meat trimmings by a process which includes a step of dissolving the animal fat tissue using thermal energy, while further processing with the use of an alkaline agent e:g., ammonia, ammonium hydroxide, to control bacteria such as is disclosed in U.S. Patent 5,871,795.
- an alkaline agent e:g., ammonia, ammonium hydroxide
- This process may be undesirable since the recovered protein product can potentially have a smell of ammonia if the resting pH is too high. Thus, it can be used only sparingly as a food additive.
- Another method for separating animal muscle tissue from fat is disclosed in U.S. Patent 7,666,456. In this method, comminuted trimmings are mixed with warm water containing carbon dioxide.
- This water based composition has a density which is intermediate of the density of the fat and the density of the animal muscle tissue.
- the fat particles are separated from the animal muscle tissue particles on the basis of differing density wherein the fat particles float on the water based composition and the animal muscle tissue particles sink to the bottom of the water based composition. During the process both the fat particles and the animal muscle tissue particles remain in the solid state. It is also disclosed that the pH of the water based composition can drop to less than 2 and that this can reduce the bacterial population that is present at the animal muscle tissue surfaces.
- a further problem with recovering animal muscle protein from fatty animal tissue is that the protein can contain microorganisms such as E. coli that are unsuitable for human consumption.
- One method for destroying microorganisms involves the use of ammonium hydroxide, which has the problem set forth above and, thus, is undesirable.
- Additional problems regarding samples treated with alkaline agents e.g., ammonia or ammonia hydroxide, are that these treated samples have reduced essential amino acid percentages and lower functionality or water binding ability.
- U.S. Patent 6,949,265 discloses a method for reducing or eliminating surface bacteria and pathogens by pre-scalding trimmings.
- the muscle tissue is separated from fat tissue by heat to liquefy the fat tissue but below 1 10°F so as to avoid cooking the muscle tissue while the muscle tissue remains solid.
- the liquid fat is then separated from the solid muscle tissue. This process may be undesirable since
- microorganisms grow rapidly at elevated temperatures between about 40°F and about 140°F.
- Protein functionalities of most concern to food scientists are solubility, water holding capacity, gelation, foam stability and emulsification properties.
- Fully textured meat is required to have a fat content of less than 30%; a protein content of 14% or greater, by weight; a protein efficiency ratio (PER) of 2.5 or higher, or an essential amino acids (EAA) content of 33% of the total amino acids or higher; must be prepared in a federally inspected plant; must not have a product temperature during processing exceeding 110°F.; must be frozen in less than 30 minutes after processing; must not allow a significant increase in bacterial numbers; and must not be treated with chemicals or additives that remain in the meat.
- “Lean finely textured meat” (LFTM) is required to have a fat content of less than 10%, by weight, and complies with the other requirements of "finely textured meat”.
- a process for isolating both animal muscle protein having a satisfactory color and fat stabilized against oxidation from meat trimmings comprising animal muscle tissue and fat.
- the process provides high yields of functional animal muscle protein having satisfactory color while avoiding problems due to the presence of microorganisms and avoiding problems which render the recovered proteins inedible.
- the process of this invention also provides a fat product which is stable against oxidation and which contains a relatively low water concentration.
- the process of this invention is capable of meeting the definition of "finely textured meat” or "lean finely textured meat” as presently defined by the U.S. government.
- the process of this invention includes the process steps of comminuting fresh or frozen meat trimmings, adding cold potable water to the comminuted trimmings;
- a food grade acid optionally adding a food grade acid; homogenizing the trimmings-water mixture; adding a food grade acid to the homogenized trimmings to lower the pH of the resultant mixture to between 3.6 to 4.4, preferably between 3.6 and 3.8 to selectively dissolve the animal muscle tissue; separating the solid fat from the acidic solution of animal muscle protein; recovering the solid fat; optionally evaporating water from the acidic solution of animal muscle protein to form a concentrated protein solution; recovering the acidic solution of animal muscle protein or adding a food grade alkaline composition to the acidic animal muscle protein solution to increase the pH to between about 4.9 and about 6.4, preferably between about 5.2 and about 5.8 to form a salt from the reaction of the acid with the alkaline composition and to precipitate the protein, separating the solid protein from the remaining liquid such as by centrifugation and/or screen filtration and optionally freezing the resultant essentially neutral animal muscle protein composition.
- the animal muscle tissue is solubilized while retaining essentially its original color and that satisfactory yields of muscle tissue (protein) are obtained.
- the solubilized animal muscle tissue should have a color of 75 to 52 L*, 25 to 10 a* and 23 to 16 b* wherein L*, a* and b* are defined according to the Commission Interntionale de I'Eclarage (CIE) as L* 1
- Figure 1 is a process flow diagram of the process of this invention.
- the present invention relates to a method for processing animal trimmings to recover meat products low in fat content and high in protein and essential amino acid content as well as a stabilized fat product.
- “Meat product” describes a protein-containing product which is suitable for human consumption as meat because it contains a certain amount of protein.
- trimings refers to the tissue cut away from
- the conventional cuts or parts are generally sold directly to consumers or further processed by, for example, grinding into ground beef.
- the tissue remaining after the conventional cuts are removed, or after the conventional cuts have been further trimmed, generally has a fat content which is too high for human consumption as meat, but contains proteins which can be recovered.
- the trimmings are removed from the carcasses, they are preferably forwarded directly to the process of the present invention.
- the trimmings can be frozen or cooled and stored prior to processing.
- the temperature of the trimmings, upon removal from the carcasses is usually about 33 - 40°F. which corresponds to the temperature at which the carcasses are stored prior to
- Warmer or cooler trimmings can be used in the process of the present invention.
- the trimmings can include any part of an animal which is trimmed away from the carcass of the animal or the cuts.
- the trimmings can include all the parts normally found in an animal, including adipose tissue, fat, lean ligaments, tendons, bone parts, and the like. It is generally desirable that if components other than fat, lean, and moisture are present, they are present in small quantities and/or can be removed in the desinewing step or by hand, if desired, or can be left therein if their presence does not adversely affect the properties of the meat product. If large amounts of certain components are present, it may be desirable to have them removed by conventional separation techniques prior to processing according to the present invention. For example, it is generally desirable not to have large amounts of bone present or large amounts of low quality ligaments.
- Meat producing animals includes animals which are known to provide meat. Such animals include beef, pork, poultry such as chicken or turkey, e.g. mechanically deboned chicken, lamb, deer, buffalo, fish, and the like.
- the lean material can be referred to as protein-containing material, and can be in the form of water soluble protein which include muscle fiber, and non-water soluble protein which are generally the myofibrilar or locomotion proteins or the connective tissue which surrounds muscle fiber and which attach the muscle fibers to ligaments.
- water soluble protein and the acid soluble protein from the animal muscle tissue in the fatty tissue within the fat trimmings.
- Animal trimmings which can be used in the present invention preferably, have an average fat content of between about 50 and 80% by weight, preferably between about 50 and 70% by weight.
- the lean content of the animal trimmings is preferably between about 20 and 50% by weight, and more preferably between about 30 and 50% by weight.
- the lean content includes protein and moisture. In order to ensure reliable and consistent results, it is preferable that the lean content of the animal trimmings is at least about 30% by weight and preferable at least about 39% by weight.
- boneless trimmings 12 such as beef trimmings containing about 50% by weight beef muscle tissue and about 50% by weight fat, mechanically separated chicken or the like are directed to a comminution step 14 which increases the surface area of the beef trimmings rendering it more suitable for further processing.
- AMR Advanced Recovered Meat
- Suitable comminition apparatus include meat grinder available from Weiler and Company Corporation located in Whitewater, Wl or Carnitec USA, Inc, located in Seattle, WA.
- the starting meat trimmings are first ground to a size that enables it to be put through a micro-cutter. It is preferable to coarse cut 3 ⁇ 4 inch, followed by a 1 ⁇ 2inch grind.
- the material is mixed with water (33-40°F) at a ratio of one part ground meat to approximately 5-6 parts water. This amount of water can vary and can go as high as approximately 1 part ground meat to 10 parts cold water. The addition of water lowers the ionic strength of the homogenate which is required for complete solubilization of the proteins.
- acid can be added to the trimmings in step 20 to improve protein solubilization.
- the comminuted trimmings are directed to homogenization step 16 where it is mixed with potable water 18 at a water temperature typically between about 33 °F and about 40°F and homogenized, typically to an average particle size of about 0.5 to about 4 millimeters preferably between about 1 to about 2 millimeters.
- a micro-cut with a 0.035 mm cutting head size A preference has been shown for a micro-cut with a 0.035 mm cutting head size.
- suitable homogenizers for this purpose include emulsifiers or micro -cutters, available from Stephan Machinery Corporation, located in Columbus, OH or high-shear mixers available from Silverson, located in East Longmeadow, MA or the like.
- the temperature of the homogenate is kept cold throughout the process (33-40°F). The cold temperature is most effective for separating the fat from the protein. This unit operation is accomplished while the pH is still near the pH of the initial muscle.
- An alternative is to add enough food-grade acid to bring the composite pH to the isoelectric point.
- the isoelectric point is about pH 5.5, but it can vary from species to species. At the isoelectric point, proteins are least able to form emulsions with lipid molecules, and, therefore, more lipid renders away from the proteins during the extraction process. Once the tissue is homogenized, it is ready to be adjusted to a low pH.
- the resultant homogenate is directed to step 22 wherein it is mixed with a food grade acid 24 such as dilute hydrochloric acid, dilute phosphoric acid, dilute citric acid, ascorbic acid, tartaric acid or mixtures thereof or the like in order to reduce the pH of the homogenate to between pH 3.6 and pH 4.4, preferably between pH 3.6 and pH 3.8 to dissolve animal muscle tissue thereby to obtain a satisfactory yield of protein such as 80% yield or higher in an acidic protein solution thereof while retaining the fat portion in solid form.
- a food grade acid 24 such as dilute hydrochloric acid, dilute phosphoric acid, dilute citric acid, ascorbic acid, tartaric acid or mixtures thereof or the like
- a food grade acid 24 such as dilute hydrochloric acid, dilute phosphoric acid, dilute citric acid, ascorbic acid, tartaric acid or mixtures thereof or the like
- hydrochloric acid since its use results in more significant reduction of viable microorganisms in the acidic protein solution
- Acidification of the proteins under low salt conditions has been shown to unfold the proteins, which is believed to create more surface area along the proteins and hence more potential water binding sites. Once the proteins are soluble, the fat renders away from the proteins and floats to the surface of an aqueous acidic solution. Other potential impurities, including any residual bone, skin or sinew, stay insoluble as well.
- the pH is adjusted to 3.6 to 4.4 to obtain the desired color of the final product.
- the approximate amount of acid needed to effect solubilization of the muscle proteins is approximately 0.15 to 0.80 weight %, e.g. .0.198 weight % based on the weight of HCl to total weight (pH 3.74). This amount is dependent on the desired low pH (pH 3.6 or 4.4) and also on the pH of the starting material. Suitable mixers to effect this step include Lightnin Mixers available from SPX Corporation, located in Charlotte, NC or the like.
- the resultant mixture of acidic solution of animal muscle protein and solid fat then is directed to separation step 26 such as a decanter centrifuge and/or screen filter 26 to separate the acidic protein solution from the solid fat.
- separation step 26 such as a decanter centrifuge and/or screen filter 26 to separate the acidic protein solution from the solid fat.
- the proteins are subjected to an increase in pH such as by the addition of diluted, food- grade base such as sodium hydroxide (NaOH) or sodium bicarbonate (NaHC0 3 ).
- the base is added until the isoelectric point is obtained and the proteins refold and rejoin with each other to form large, fiberized molecules.
- the solid fat in step 28 is optionally mixed with a food grade alkali to separate water from fat and to neutralize the fat.
- cold potable water from step 29 can be added to the fat in step 28.
- the alkali promotes separation of fat from water.
- the fat then is filtered in step 31 to remove water from fat and reduce the water content from about 70 to 50 weight percent to about 30 to 20 weight percent.
- the fat can be refrigerated or frozen in step 33.
- Suitable filtration apparatus include vibrating screen available from Sweco Corporation, located in Florence, KY or the like.
- the screens have a size between about 4000 micron and about 2000 microns, preferably between about 3500 microns and about 2500 microns.
- Additional base can be added in step 34 to bring the pH of the precipitated proteins back to the original pH of the tissue. This assures that the base (NaOH or NaHC0 3 ) has fully reacted with and consumed all of the previously added acid such as HCL or citric.
- An optional step is to direct the protein product to a unit operation 35 which removes water to concentrate the liquid for the purpose of creating larger fibers upon raising the pH.
- the unit operation could consist of any device found to remove water in a continuous or batch manner, such as an evaporator or more desirable an ultrafiltration unit.
- the amount of water removed can vary, however, greater amounts of water removed results in larger and more robust and sturdy fibers and increased protein recovery.
- the resultant protein product is a viscous sediment containing protein at a concentration of about 4-14 percent by weight or higher to produce a protein containing solution which is directed to mixing step 34 wherein it is mixed with food grade alkaline 36 such as sodium hydroxide, potassium hydroxide, sodium bicarbonate, or the like.
- the protein product is precipitated in step 38 and is recovered such as by centrifugation and filtration in step 40.
- an ultrafiltrate retentate having a >5000-10000 molecular weigh cut off (MWCO) is recovered in step 41.
- This ultrafiltrate has an elevated concentration of myoglobin having a red color and can be blended as desired with the precipitated protein in step 43.
- the sodium is concentrated in the lower molecular weight fraction that is discarded.
- the resultant product has improved red color, desired reduced sodium and is obtained by a process (pH 3.6-4.4) that provides high yield of protein from the trimmings of about 80% or greater.
- a process pH 3.6-4.4
- the protein product from ste 40 contains 14 percent or greater by weight protein, contains less than 10 percent by weight fat, is produced at a temperature less than 110°F, can be frozen within 30 minutes in step 42 from process completion, does not allow a significant increase in bacteria and, in the embodiment wherein the protein precipitated with alkali does not retain chemicals or additives other than a low concentration of salt such as sodium chloride or the like.
- the meat protein products of this invention are not significantly altered by the processing method of this invention.
- An examination of the proteins associated with the starting meat source and the lean cold processed meats (precipitated refolded protein) shows that the extraction process is mild enough not to effect changes in the proteins throughout the entire process. It also shows that very little to no hydrolysis has occurred during the processing, partly due to the low temperature. Refolding of the protein also does not affect its profile.
- the process of this invention produces protein in higher yields as compared to the prior art, contains fewer microorganisms as compared to the prior art and is in a form by which it can be more easily mixed with meat as compared to the products of the prior art.
- the fat product obtained is stabilized against oxidation.
- the amino acid content is similar between the starting beef and pork muscle and the lean cold processed meat from the same muscle. As shown below in Tables 2 and 3, the amino acid percentages found for both pork or beef show very little differences between the starting muscle and the lean cold processed meat. There were 45.44% essential amino acids in pork muscle and 44.97% in the lean cold processed pork. The beef values were similar with 42.81% essential percentage for the starting beef and 44.90% for the lean cold processed beef. Table 2
- the process for manufacturing refolded protein of this invention has an advantage to the process for lean finely textured meat because in the process of this invention, is processed under cold conditions and the proteins will not solubilize, hence the process will not work without a certain amount of food-grade acid, which inhibits microbes.
- certain benchmarks in pH in order to obtain specified yields for the product, certain benchmarks in pH, and these pH levels are what inhibits microbes are reached.
- Analytic tests demonstrate the process effectively produces a 1-3 log reduction of the microbes as compared to the starting meat.
- This example illustrates that recovery of protein from meat trimmings must be effected at a pH of 3.6 or above in order to recover a protein product from satisfactory color.
- This example also illustrates that initially obtaining protein having an unsatisfactory color cannot be reversibly converted to a protein product having a satisfactory color.
- Table 6 The results obtained in Table 6 were obtained with 40 g samples of ground beef. To each sample was added 160 ml of cold tap water (40° F). The samples were then homogenized to a particle size of about 100 microns. The pH of each sample was adjusted with 1M food grade hydrochloric acid to a pH set forth in Table 6. - Each sample was centrifuged for 8 minutes at 5000g at 4°C and then filtered through glass wool to separate solid fat from protein liquid composition. 40 ml of each liquid portion was poured into a container on top of white paper. Each sample was then measured twice with each sample with a Minolta colorimeter that measures L*, a* and b* values as set forth above
- Sodium content was analyzed using an ICP sample preparation and the emission spectrometry method described in AO AC 984.27. Although the HCl and NaOH combine to create water and salt, the salt content of the treated meat is comparable to the untreated meat. It was found through experimentation that the average sodium content of untreated beef is 68.38 mg/lOOg and untreated pork is 74.18 mg/lOOg.
- a sample of Lean Finely Textured Beef was found to have 122 mg/l OOg.
- the sodium content in the Lean Cold Processed Beef was 46.mg/100g and Lean Cold Processed Pork was 71.80 mg/lOOg
- the protein samples processed at pH 3.6, 3.8 and 5.8 have a red color while the protein samples processed at pH 3.3, 3.4 and 3.5 have a brown color.
- the protein sample processed at pH 3,3 and then having its pH increased to pH 3.8 retained its brown color initially produced at 3.3. Thus, the production of brown color product can not be converted to a red color product.
- TBARS thio- barbituric acid reactive substance
- the lipid phase was drained off and the lipid was placed into Whirl-pak bags and stored at refrigerated temperatures (34-40°F) for seven days prior to TBARS analysis.
- This control is how the industry currently produces Lean Finely Textured Beef and the fat phase from this process.
- Beef fat from the Lean Cold Processed Meat process is extracted using the procedure described above and 1) was placed into Whirl-pak bags and stored at refrigerated temperatures (34-30° F) for seven days prior to TBARS analysis or was 2) mixed with cold water 50:50 (w/w) and then stored at refrigerated temperatures (34-40°F) for seven days prior to TBARS analysis.
- Controls had a value of 14.25 ⁇ 3.5 nmol/kg of TBARS whereas the (dry) fat samples were found at 64 ⁇ 2.1 nmol/kg and the fat in water samples were found to be 2.7 ⁇ 2.0 nmol/kg.
- the moisture content of the (dry) fat is 26.92% moisture with a peroxide value of 0.25 meq/kg, and the fat with water sample to be 57.31% moisture with a peroxide number of ⁇ 0.02meq/kg.
- Peroxides were measured using the Peroxy Safe method (AOAC 03050). Controls had extensive oxidation when compared to Lean Cold Processed Fat samples. It is peculiar that the fat samples stored with water had lower oxidation values than the fat stored dry. Typically higher moisture contents in fats leads to higher rates of oxidation. It may be that there was so much water that it diluted out the pre-oxidants and made the oxidation reactions less active.
- Ground beef trim was mixed with cold water at a 1:4 ratio of beef to water.
- the mixture was homogenized using a Kitchen Aid hand-held mixer for 1 minute on high speed.
- One aliquot was reduced to pH 3.6 using 2N HC1 and another aliquot had its pH adjusted to pH 3.6 using 2N citric acid.
- the resultant products were filtered through a metal screen with 1/16 inch perforations. Both filtrates were adjusted to pH 5.5 using 4M sodium hydroxide (HC1 sample) or 6% (w/w) sodium bicarbonate (citric acid sample).
- Product was filtered again to remove water.
- the final pH of the final product was adjusted to pH 6.5 using additional sodium hydroxide or sodium bicarbonate.
- Product was frozen and sent to Silliker Laboratories for proximate and sodium analyses.
- 4M sodium hydroxide
- the precipitated products made from the 2.5% Brix and 5.0% Brix solutions were measured for fiber length development and sturdiness of the fibers. Sturdiness was determined by placing equal 200 g beef weights (minus the water weights) on a 1000 micron screen and swirling under constant motion for 2 minutes before weighing the resultant retentate.
- the fiber length of precipitated product made from the starting solution of 2.5% Brix ranged between 0.5 to 1.0 mm, compared to the fiber length made from 5% Brix material which ranged from 1.5% Brix to 5 mm in length.
- the smaller size of the 2.5% Brix particles required centrifugation to effectively collect the precipitate, whereas the larger fibers were collected in a 1/16 inch wire screen.
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Abstract
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Priority Applications (9)
Application Number | Priority Date | Filing Date | Title |
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EP11854716.5A EP2688415B1 (en) | 2011-01-03 | 2011-12-16 | Process for isolating a protein composition from meat trimmings |
BRBR112012016726-0A BR112012016726A2 (en) | 2011-01-03 | 2011-12-16 | "process for isolating a protein composition and a fat composition from meat chips" |
ES11854716T ES2827185T3 (en) | 2011-01-03 | 2011-12-16 | Procedure for isolating a protein composition from meat trimmings |
CA2794649A CA2794649C (en) | 2011-01-03 | 2011-12-16 | Process for isolating a protein composition and a fat composition from meat trimmings |
NZ599111A NZ599111A (en) | 2011-01-03 | 2011-12-16 | Process for isolating a protein composition and a fat composition from meat trimmings |
AU2011353509A AU2011353509B2 (en) | 2011-01-03 | 2011-12-16 | Process for isolating a protein composition and a fat composition from meat trimmings |
DK11854716.5T DK2688415T3 (en) | 2011-01-03 | 2011-12-16 | PROCEDURE FOR ISOLATING A PROTEIN COMPOSITION FROM MEAT TRIMMERS |
PL11854716T PL2688415T3 (en) | 2011-01-03 | 2011-12-16 | Process for isolating a protein composition from meat trimmings |
BR122018008410-3A BR122018008410B1 (en) | 2011-01-03 | 2011-12-16 | PROTEIN COMPOSITION, AND PROCESS FOR YOUR PRODUCTION |
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US201161460324P | 2011-01-03 | 2011-01-03 | |
US61/460,324 | 2011-01-03 | ||
US13/374,077 US9161555B2 (en) | 2011-01-03 | 2011-12-12 | Process for isolating a protein composition and a fat composition from meat trimmings |
US13/374,077 | 2011-12-12 |
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US (3) | US9161555B2 (en) |
EP (1) | EP2688415B1 (en) |
AR (1) | AR084760A1 (en) |
AU (1) | AU2011353509B2 (en) |
BR (2) | BR112012016726A2 (en) |
CA (1) | CA2794649C (en) |
CR (1) | CR20130329A (en) |
DK (1) | DK2688415T3 (en) |
ES (1) | ES2827185T3 (en) |
NI (1) | NI201300060A (en) |
NZ (1) | NZ599111A (en) |
PL (1) | PL2688415T3 (en) |
WO (1) | WO2012093988A2 (en) |
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AU2012362541B2 (en) * | 2011-12-28 | 2016-09-15 | Proteus Industries, Inc. | Process for isolating a protein composition and a fat composition from mechanically deboned poultry |
US10010097B2 (en) | 2011-01-03 | 2018-07-03 | Proteus Industries, Inc. | Protein composition obtained from meat trimmings |
US12016350B2 (en) | 2011-01-03 | 2024-06-25 | Kemin Proteins Llc | Process for isolating a protein composition and a fat composition from deboned poultry |
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2011
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Cited By (4)
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US10010097B2 (en) | 2011-01-03 | 2018-07-03 | Proteus Industries, Inc. | Protein composition obtained from meat trimmings |
US10375974B2 (en) | 2011-01-03 | 2019-08-13 | Proteus Industries, Inc. | Protein composition obtained from meat trimmings |
US12016350B2 (en) | 2011-01-03 | 2024-06-25 | Kemin Proteins Llc | Process for isolating a protein composition and a fat composition from deboned poultry |
AU2012362541B2 (en) * | 2011-12-28 | 2016-09-15 | Proteus Industries, Inc. | Process for isolating a protein composition and a fat composition from mechanically deboned poultry |
Also Published As
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US9161555B2 (en) | 2015-10-20 |
WO2012093988A3 (en) | 2013-12-12 |
ES2827185T3 (en) | 2021-05-20 |
EP2688415A4 (en) | 2014-11-12 |
DK2688415T3 (en) | 2020-11-02 |
US10010097B2 (en) | 2018-07-03 |
AR084760A1 (en) | 2013-06-05 |
US20180271116A1 (en) | 2018-09-27 |
EP2688415A2 (en) | 2014-01-29 |
US20160088860A1 (en) | 2016-03-31 |
NI201300060A (en) | 2014-02-28 |
US20120171352A1 (en) | 2012-07-05 |
CA2794649A1 (en) | 2012-07-12 |
EP2688415B1 (en) | 2020-08-19 |
US10375974B2 (en) | 2019-08-13 |
CR20130329A (en) | 2013-11-11 |
NZ599111A (en) | 2015-08-28 |
AU2011353509A1 (en) | 2012-07-26 |
BR122018008410B1 (en) | 2019-02-26 |
CA2794649C (en) | 2016-12-13 |
BR112012016726A2 (en) | 2015-09-01 |
AU2011353509B2 (en) | 2015-04-23 |
PL2688415T3 (en) | 2021-04-06 |
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