Pre-Cooked Ground Meat Processing With Fat Separation
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Solution Overview
Problem
The meat processing industry faces challenges in producing safe, economical, and convenient meat products that do not require extensive cooking or cold storage, while also allowing for control over fat and moisture content, as existing methods either rely on costly continuous cold storage or result in products with high cholesterol levels and limited variety.
Innovation Solution
A processor and method that cooks ground meat as it passes through a heated tube, controlling temperature and moisture, and mechanically or centrifugally removes fat and moisture to produce a pre-cooked, safe product that can be stored at room temperature, with optional irradiation for extended shelf life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If ground meat is refrigerated or frozen for storage, then the meat can be stored prior to sale, but continuous cold storage is required which is a significant expense
Solution Approach 1:
The meat is pre-cooked during processing, which eliminates the need for subsequent refrigeration or freezing to preserve safety and quality. This preliminary cooking action allows the meat to be stored at room temperature indefinitely without degradation, thereby eliminating continuous cold storage requirements and associated energy expenses.
2Speed
If frozen meat is shipped, then the meat can be transported, but partial thawing occurs during shipping which damages the product
Solution Approach 1:
The meat is transformed from a raw state requiring freezing to a cooked state that is stable at ambient temperatures. This parameter change in the meat's thermal state allows it to withstand shipping conditions without thawing damage, maintaining product integrity throughout transport regardless of temperature fluctuations.
3Ease of manufacture
If fatty meats are used for grinding, then the meat product has desirable texture and flavor, but the product is high in cholesterol which is undesirable for many diets
Solution Approach 1:
The cooking process enables separation and removal of rendered fat from the ground meat matrix. By extracting the harmful fatty components during the cooking phase, the meat product can maintain desirable texture and flavor from the original fatty cuts while eliminating excess cholesterol, making it suitable for heart-healthy diets.
4Ease of operation
If raw ground meat is formed into shapes for consumer convenience, then the product is easier to use, but the meat requires extensive cooking and draining by the consumer
Solution Approach 1:
The meat is pre-cooked and pre-formed into convenient shapes during the processing stage. This preliminary preparation eliminates the need for consumers to perform extensive cooking and draining operations, reducing preparation time and effort while maintaining food safety and quality.
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
The solution enables the production of pre-cooked, safe, and customizable ground beef products with controlled fat and moisture content, eliminating the need for additional cooking and reducing storage costs by ensuring bacterial safety and extending shelf life.
Implementation Method 1
cooks the meat as it is augered through a heated tube
Implementation Method 2
Meat can be treated mechanically and/or centrifugally to remove some moisture and fat content
Data Source
AI summary
A processor and process method for preparing pre-cooked ground meat. An augered heated tube allows meat to be cooked as it is tumbled and moved through the tube. The cooked ground meat can be mechanically degreased through a mechanical process such as spinning to provide a meat product that has a controlled fat content. Then the meat can be packaged and irradiated to provide a pre-cooked meat product that is easy to use and that has a long shelf life.