Decontamination methods for meat using carbonic acid at high pressures

Abstract

A method for separating lean meat from lean meat-containing material, includes combining a particulate material with fluid, subcritical carbon dioxide at a pH of about 7 or less and a pressure of about 600 psig. The material and fluid is introduced into the vessel and is separated into low density and high density fractions. The material from the low density fraction is removed via an outlet and has a higher percentage of fat than the material introduced into the vessel. The material from the high density fraction is removed via an outlet and has a higher percentage of lean meat than the material introduced into the vessel. The vessel can include a centrifuge or a vessel disposed toward the vertical having an upper and lower outlet, wherein the separation is achieved by the respective densities of the material, and the natural or an artificial gravity field, such as in a centrifuge.

Description

CROSS-REFERENCES TO RELATED APPLICATIONS [0001] This application is a continuation-in-part of PCT / US03 / 17643, filed Jun. 3, 2003, which claims the benefit of U.S. Provisional Application Nos. 60 / 385,710, filed Jun. 3, 2002; 60 / 388,067, filed Jun. 10, 2002; 60 / 391,702, filed Jun. 24, 2002; 60 / 411,138, filed Sep. 16, 2002; 60 / 422,949, filed Oct. 30, 2002; 60 / 424,388, filed Nov. 5, 2002; 60 / 427,516, filed Nov. 19, 2002; 60 / 429,644, filed Nov. 25, 2002; 60 / 433,526, filed Dec. 13, 2002; 60 / 438,546, filed Jan. 7, 2003. All the above applications are herein expressly incorporated by reference.FIELD OF THE INVENTION [0002] The present invention relates to the decontamination of any goods, solid or liquid, including meat, with the use of carbon dioxide at high pressure. BACKGROUND OF THE INVENTION [0003] At a time when there is increasing consumer demand for natural, and if possible organic, foods, and an increasing regulatory requirement for the reduction or elimination of artificial chemic...

AI Technical Summary

Benefits of technology

[0007] The density of the fluid can be controlled, and can either be increased or decreased to control the separation. The particle size of the material effects the efficiency of separation, since the smaller the particles, the more likely that the particle will be either mostly lean meat or mostly fat. For example, larger particles may have just enough of a majority of either lean meat or fat to separate in one direction or the other. As the particles are reduced in size, each individual particle will have a greater majority of either lean meat or fat, and will tend to separate quicker. At the very extreme, when particles are reduced to the molecular level, each particle will be either all lean or all fat.

[0008] In one embodiment, the fat content of the processed ground beef is determined by particle size, for example, by reducing the particle size, separation will be more thorough, and the lean meat will be lower in fat content. Therefore, the fat content of the lean meat product can be determined by controlling the particle size. The larger the particle, the more fat will be retained in the lean meat stream, and the smaller the particle, the less fat will be retained in the lean meat stream. The density of the fluid can also be manipulated to effect the separation efficiency.

[0013] In another embodiment, an alkali metal chlorite is added, either as a solid or in solution, to the meat that is to be decontaminated, prior to exposure of the meat to an acid, such as carbonic acid, that is generated by dissolving carbon dioxide in water at a suitable high pressure to cause a lowering of the pH. The benefit of applying an alkali metal chlorite prior to addition of the acid and not with the acid is that the alkali metal chlorite is not wasted prior to the time when it is needed. Applying a solution of a chlorite together with an acid will result in a waste of sodium chlorite. Representative alkali metals include potassium and sodium.

[0014] The microbiocidal effect is noticeable at acidic pH values below about 7.0 and more pronounced below about 4.0. The microbiocidal effect is maximized when the pH of the alkaline solution is about 12 to about 14 and is followed by immersion in a solution of dissolved carbon dioxide in water such that the pH of carbonic acid is less than 7, or about 2 to about 3.

[0016] Exposure of meat to oxygen can produce undesirable brown color in meat due to oxidation. It is therefore desirable to substantially prevent oxygen from contacting goods, such as meat. Eliminating the presence of oxygen as much as possible during processing, handling, storage and packaging can produce meat having an extended storage or shelf life.

Problems solved by technology

As a result, pathogens and bacteria that are present on the surfaces of the carcass prior to boning can result in bacteria being present in the LFTB.

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