Decontamination methods for meat using carbonic acid at high pressures
View Patent ↗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.
1. A method for separating lean meat from lean meat-containing material, comprising:
providing lean meat-containing material having lean meat and fat;
before reducing the lean meat-containing material into particles, chilling the lean meat-containing material while avoiding freezing the surface of the lean meat;
while the surface of the lean meat is non-frozen, reducing the lean meat-containing material into particles, wherein the particles include particles that have a majority of lean meat and particles that have a majority of fat;
combining the particles with a fluid, wherein the fluid includes water and carbon dioxide;
introducing the particles and the fluid into a centrifuge;
in the centrifuge, separating a first stream comprising the particles that have a majority of lean meat, a second stream comprising the particles that have a majority of fat, and a third stream comprising the fluid;
sanitizing the fluid and recycling the sanitized fluid; and
treating the first stream comprising the particles that have a majority of lean meat to reduce pathogens via a method that does not result in raising the temperature above 109° F.
2. The method of claim 1 , wherein the density of the fluid is adjusted by the addition of water.
3. The method of claim 1 , wherein the density of the fluid is increased by the addition of water and sodium chloride.
4. The method of claim 1 , further comprising adjusting the temperature of the lean meat to not below about 26° F. to prevent substantial freezing prior to reducing the lean meat-containing material into particles.
5. The method of claim 1 , further comprising introducing one of sodium chloride, sodium chlorite, carbon monoxide, sodium citrate, or a combination thereof.
6. The method of claim 1 , wherein during combining the particles with the fluid, the fluid has a pH less than 7.
7. The method of claim 1 , further comprising treating the first stream comprising the particles that have a majority of lean meat via x-ray, gamma, or e-beam radiation.
8. The method of claim 1 , wherein the second stream comprising the particles that have a majority of fat are pasteurized at a temperature in a range of about 140° to about 160° F.
9. The method of claim 1 , further comprising rendering the particles that have a majority of fat.
10. A method for separating lean meat from lean meat-containing material, comprising:
providing lean meat-containing material having lean meat and fat;
before reducing the lean meat-containing material into particles, chilling the lean meat-containing material while avoiding freezing the surface of the lean meat;
while the surface of the lean meat is non-frozen, reducing the lean meat-containing material into particles, wherein the particles include particles that have a majority of lean meat and particles that have a majority of fat;
combining the particles with a first fluid, wherein the first fluid includes water and carbon dioxide;
introducing the particles and the first fluid into a centrifuge;
in the centrifuge, separating a first stream comprising the particles that have a majority of lean meat, a second stream comprising the particles that have a majority of fat, and a third stream comprising the first fluid;
sanitizing the first fluid and recycling the sanitized first fluid; and
treating with a second carbon dioxide fluid, the first stream comprising the particles that have a majority of lean meat to reduce pathogens via a method that does not result in raising the temperature above 109° F.
11. The method of claim 1 , further comprising pasteurizing the second stream comprising the particles that have a majority of fat by elevating the temperature.