Beef Fat Lean Separation Micronutrient Preservation
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Solution Overview
Problem
Current methods are inefficient in separating lean from fat in beef trim, leading to significant loss of lean content and contamination issues, with limited use of trim beyond sausage production or rendering, and fail to effectively reduce microbial pathogens.
Innovation Solution
A process involving the reduction of beef into small pieces, temperature manipulation to solidify fat, and subsequent separation using buoyancy or vibratory sieves to isolate lean and fat, with optional decontamination and micronutrient preservation techniques.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of substance
If traditional separation methods are used to remove fat from beef trim, then fat separation is achieved, but significant lean content is lost and microbial contamination remains
Solution Approach 1:
The patent applies parameter changes by controlling temperature to freeze water in the lean material while keeping fat liquid, then using density differences in the frozen state to achieve separation. This resolves the contradiction by changing the physical state parameter to enable effective separation without lean loss
Solution Approach 2:
The patent replaces traditional mechanical separation methods with a system based on phase change and density differentiation. By freezing water in lean material and utilizing the density difference between frozen lean and liquid fat, the system achieves separation without the mechanical forces that cause lean content loss
2Loss of energy
If trim is used for sausage production or rendering, then fat utilization is achieved, but high-value lean content is wasted
Solution Approach 1:
The patent applies segmentation by separating the trim into distinct frozen lean material and liquid fat components. This allows the high-value lean content to be recovered and used in premium applications while fat is directed to rendering, eliminating value loss without requiring complex multi-step processing
Solution Approach 2:
The patent utilizes phase transitions by freezing water in the lean material while maintaining fat in liquid state. This phase differentiation enables simple gravitational or centrifugal separation, recovering valuable lean content for high-value applications without complex processing
3Object-generated harmful factors
If separation processes are applied to trim, then fat and lean can be divided, but microbial pathogens may spread through cross-contamination
Solution Approach 1:
The patent converts the potential harm of microbial contamination into a benefit by using the frozen state of lean material as a protective barrier. The frozen water locks in pathogens, preventing their spread during separation, while the liquid fat stream remains separate. This resolves the contradiction by preventing cross-contamination without reducing separation efficiency
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method effectively separates lean from fat, producing a beef product with desired fat content and reducing microbial contamination, while minimizing micronutrient loss and enhancing the value of trim by creating lean finely textured beef (LFTB) and pure tallow.
Implementation Method 1
separation is by way of buoyancy, which relies on using the different densities of fat and lean as a way of achieving separation. In an enclosure, the fat particles and the leftover lean particles are combined with a fluid of a density greater than the fat, such that the fat particles are caused to rise to the surface in the fluid, and the lean particles are caused to sink
Implementation Method 2
combining a mixture of fat particles that are a majority of fat, and lean particles that are a majority of lean, with a saturated aqueous fluid... the fluid is saturated with one or more components found in beef prior to being mixed with the particles
Implementation Method 3
reducing the temperature of the pieces of beef with fat to a temperature causing solidification of the fat, and to a brittle condition so that when a crushing action is applied to the temperature-reduced pieces of beef, the crushing force is sufficient to cause fracturing and the substantial disintegration or fragmentation of the fat matter
Data Source
AI summary
A method for separating fat from lean, while minimizing the loss of micronutrients from the lean, is disclosed. The method includes combining a mixture of fat particles that are a majority of fat, and lean particles that are a majority of lean, with a saturated aqueous fluid, wherein a density of the fluid is greater than a density of the fat particles, and wherein the fluid is saturated with one or more components found in beef prior to being combined with the beef particles. The method includes collecting the fat particles separate from the lean particles by causing the fat particles to rise in the fluid, and collecting the lean particles. The saturated fluid reduces the depletion of micronutrients from the lean.