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Recovery of non-coagulated product in red meat fat reduction processes

A product, fat technology, applied in the field of production of defatted meat products, can solve the problems of reducing binding capacity, yield loss, difficult formula design, etc.

Inactive Publication Date: 2013-02-06
ALFA LAVAL CORP AB
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This solves the yield loss problem, however, the added water reduces functionality and makes the product more difficult to formulate
Adding too much water to the meat reduces the binding capacity of the meat, making it more difficult to shape and / or prepare the meat by, for example, frying or steaming

Method used

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  • Recovery of non-coagulated product in red meat fat reduction processes
  • Recovery of non-coagulated product in red meat fat reduction processes

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0061] figure 1 The mass flow of part of the degreasing process is shown. According to a particular embodiment, the stream of ground fatty meat tissue having a moisture content of 6.900 lbs / h enters the decanter centrifuge 5 . The decanter centrifuge separated the ground fatty meat tissue into a skim meat fraction with a moisture content of 5.130 lbs / h and a settler effluent fraction with a water content of 1.770 lbs / h. The settler effluent portion enters a clarifying centrifuge 6 which separates the settler effluent portion into a fat fraction stream and a skim effluent (aqueous phase). The water phase comprised 1.760 lbs / h and the fat fraction comprised 10 lbs / h. The aqueous phase enters a device 7 for removing water. During the concentration stage, water flow was removed from the aqueous phase in an amount of 1009 lbs / h. The concentrated aqueous phase included 751 lbs / h of water. The defatted meat fraction and the concentrated aqueous phase are mixed in a device 8 for...

example 2

[0063] Turkey MDM

[0064] 1000 kg of turkey MDM were recovered using a Baader series 603 belt separator with 3mm holes and medium pressure. During the deboning process, 250 kg of water was added to the deboned product, which converted the recovered MDM from a composition of 21.2% fat and 62.5% moisture to a composition of 17% fat and 70% moisture. The product was heated to 38°C in a Faraval Contherm 6*6 scraped surface heat exchanger using 50°C water as the heating medium to eliminate any color change. The product was fed to an Alfa Laval Foodec 200 decanter centrifuge through a Rietz Grinder type RA with 1 / 4" holes for fat separation.

[0065] This resulted in the recovery of 626 kg of meat with a moisture content of 76.0% and 4.5% fat.

[0066] Further separation of the effluent phase in an Alfa Laval LAPX404 clarification centrifuge yielded a fat phase containing 97.5% fat and 2.7% moisture, and a 20 kg separator slurry phase with 3.7% fat and 87.6% moisture. The aqueou...

example 3

[0069] pork

[0070] 500 kg of fatty matter from the abattoir deboning line was minced using a Wolfking C200 of a 4mm mincer model with 4mm orifice plates. Meat was heated using a GoldPeg International RotaTherm pilot unit that used direct steam injection to heat the product to 40°C. During this process, about 10% of the water is added to the product in the form of steam.

[0071] The heated product was then fed to an Alfa Laval Foodec 200 decanter centrifuge for fat separation.

[0072] This allowed 188 kg of meat with a moisture content of 69.4% and 12% fat to be recovered.

[0073] The effluent phase was further separated in an Alfa Laval LAPX404 clarification centrifuge, yielding a fat phase with 98% fat and 1.9% moisture, 10 kg of a separator slurry phase with 3.0% fat and 90% moisture. The 60 kg aqueous phase consisted of 95.4% water and 1.4% fat. The aqueous phase was evaporated in an Alfa Laval ConVap 6*9 evaporator at 40°C to have 75% water and 8.6% fat. This is ...

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Abstract

Disclosed is a method for producing a defatted meat production comprising the steps of: heating ground fatty meat tissue to a temperature below the coagulation temperature of the fatty meat tissue, adding water or steam to the fatty meat tissue, separating the fatty meat tissue in a liquefied fat-containing portion and a defatted meat portion, recovering an aqueous phase from the liquefied fat-containing portion, and adding the aqueous phase to the defatted meat portion, wherein the aqueous phase is concentrated by removal of water prior to the addition to the defatted meat portion. The method increases the functionality of the defatted meat product and incorporates essential proteins and flavours in the final defatted meat product.

Description

[0001] The present invention relates to a method of producing a defatted meat product. More specifically, the present invention relates to a method for removing water added during degreasing and recovering water-soluble substances, such as blood proteins and cytoplasmic proteins, from the water. The invention also relates to a plant for the production of defatted meat products. Background of the invention [0002] Advanced Meat Recovery (AMR) is a slaughterhouse method by which the last traces of usable meat are removed from bones and other carcass material following manual removal of prime cuts. [0003] The machinery used in this method separates the meat from the bone by scraping, paring, or pressing the meat from the bone without crushing or grinding the bone. Products produced by advanced meat recovery machinery may be labeled using terms associated with hand-deboned products (eg, "meat trimmings" and "ground meat"). AMR meat is typically used as an ingredient in produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/00A23J1/02A23K1/10A23L1/314A23L1/325C11B1/12A23L13/60A23L13/77A23L17/00
CPCC11B1/14C11B1/12A23L1/3177A23L1/318A23L1/31427A22C17/00C11B1/16A23L13/424A23L13/67A23L13/77
Inventor 本特·卢德维格森
Owner ALFA LAVAL CORP AB