Method for reducing viscosity of mechanically separated meats and ground meats
View Patent ↗The present invention is directed to a method and system for reducing viscosity of mechanically separated meat in an amount effect to allow the mechanically separated meat to be transported through processing equipment at reduced pumping pressures. In accordance with the invention, pyrophosphate is blended with the mechanically separated meat in an amount effective for reducing the viscosity of the mechanically separated meat.
1. A method for transporting mechanically separated meat or ground meat through a processing system, the method comprising:
blending the mechanically separated meat or ground meat with an amount of pyrophosphate effective for providing a pumpable mechanically separated meat or ground meat; and
transporting the pumpable mechanically separated meat or ground meat through the processing system.
2. The method of claim 1 wherein the meat can be transported through the system for up to about 165 feet with a pressure of not more than about 200 psig.
3. The method of claim 1 wherein the mechanically separated meat or ground meat is blended with about 0.15 to about 0.25 weight percent pyrophosphate, based on the weight of the meat/pyrophosphate blend.
4. The method of claim 1 wherein the pyrophosphate is blended as a dry powder or as a liquid.
5. The method of claim 1 wherein the pyrophosphate is selected from the group consisting of sodium pyrophosphate, potassium pyrophosphate, sodium tripolyphosphate, potassium tripolyphosphate, tetrasodium pyrophosphate, tetrapotassium pyrophosphate, potassium hexametaphosphate, sodium hexametaphosphate and mixtures thereof.
6. The method of claim 1 wherein the mechanically separated meat or ground meat is selected from the group consisting of poultry, beef, pork and mixtures thereof.
7. The method of claim 1 wherein transporting of the mechanically separated meat or ground meat does not increase a temperature of the mechanically separated meat or ground meat more than about 2° C. when the mechanically separated meat is transported about 250 feet.
8. The method of claim 1 wherein transporting of the mechanically separated meat or ground meat does not increase a TBA value of the meat more than about 1-3 ppm when the meat is transported about 250 feet.
9. A method for pumping mechanically separated meats or ground meat, the method comprising blending the mechanically separated meat or ground meat with an amount of pyrophosphate effective for providing a pumpable mechanically separated meat having a reduced viscosity and allowing the pumpable meat to be pumped from about 50 to about 165 feet with a pumping pressure of about 200 psig or less.
10. The method of claim 9 wherein the mechanically separated meat or ground meat is blended with about 0.15 to about 0.25 weight percent pyrophosphate, based on the weight of the separated meat pyrophosphate blend.
11. The method of claim 9 wherein the pyrophosphate is blended as a dry powder or as a liquid.
12. The method of claim 9 wherein the pyrophosphate is selected from the group consisting of sodium pyrophosphate, potassium pyrophosphate, sodium tripolyphosphate, potassium tripolyphosphate, tetrasodium pyrophosphate, tetrapotassium pyrophosphate, potassium hexametaphosphate, sodium hexametaphosphate and mixtures thereof.
13. The method of claim 9 wherein the mechanically separated meat or ground meat is selected from the group consisting of poultry, beef, pork and mixtures thereof.
14. The method of claim 13 wherein the mechanically separated meats or ground meat is poultry.
15. The method of claim 9 wherein pumping of the mechanically separated meat or ground meat does not increase a temperature of the meat more than about 2° C. when the meat is pumped about 250 feet.
16. The method of claim 9 wherein pumping of the mechanically separated meat or ground meat does not increase a TBA value of the meat more than about 1-3 ppm when the meat is pumped about 250 feet.