Protein composition obtained from meat trimmings
A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein. A myoglobin rich fraction is recovered from the protein fraction and mixed with the precipitated protein.
1. A process for recovering a protein composition having a color of 75 to 52 L*, 25 to 15 a*, and 23 to 16 b* obtained from meat trimmings containing fat and protein, wherein the meat trimmings are obtained from beef and wherein the meat trimmings have an average fat content between about 50% and 80% by weight and a lean content between about 20% and 50% by weight, said process comprising the steps of:
a) comminuting the meat trimmings in water,
b) adding a food grade acid to the comminuted meat trimmings to obtain a pH in the range of 3.6 to 4.4 thereby to solubilize the protein,
c) after addition of the food grade acid in step b), separating solid fat from solubilized protein, and
d) adding a food grade alkali to the solubilized protein to increase the pH in the solubilized protein and to precipitate the solubilized protein to produce a protein composition with a color of 75 to 52 L*, 25 to 15 a*, and 23 to 16 b*, wherein the protein composition has 14% or greater by weight protein and less than 30% by weight fat.
2. The process of claim 1 , wherein said pH in step b is in the range of 3.6 to 3.8.
3. The process of claim 1 , wherein a food grade acid is added in step a.
4. The process of claim 2 , wherein a food grade acid is added in step a.
5. The process of claim 1 , wherein said food grade acid is taken from the group consisting of citric acid and hydrochloric acid.
6. The process of claim 2 , wherein said food grade acid is taken from the group consisting of citric acid and hydrochloric acid.
7. The process of claim 1 , wherein said food grade acid is citric acid and said food grade alkali is sodium bicarbonate.
8. The process of claim 3 , wherein said food grade acid is citric acid and said food grade alkali is sodium bicarbonate.
9. The process of claim 1 , wherein the process additionally comprises filtering the precipitated protein composition thereby to produce a filtrate thereof and a protein composition as a retentate thereof, ultra-filtrating the filtrate to obtain a myoglobin rich solution, and mixing the protein composition and the myoglobin rich solution.
10. The process of claim 3 , wherein the process additionally comprises filtering the precipitated protein composition thereby to produce a filtrate thereof and a protein composition as a retentate thereof, ultra-filtrating the filtrate to obtain a myoglobin rich solution, and mixing the protein composition and the myoglobin rich solution.
11. The process of claim 1 , wherein water is removed from said protein in step c) prior to adding said food-grade alkali.
12. The process of claim 9 , wherein said food-grade acid is a food-grade citric acid and food-grade alkali is a food grade sodium bicarbonate.
13. The process of claim 10 , wherein said food grade acid is taken from the group consisting of citric acid and hydrochloric acid.
14. The process of claim 1 , wherein the protein composition has less than 10% by weight fat.
15. A process for recovering a protein composition having a color of 75 to 52 L*, 25 to 15 a*, and 23 to 16 b*, said protein composition is recovered from meat trimmings, wherein the meat trimmings are beef trimmings and wherein the meat trimmings have an average fat content of at least about 50% by weight, said process comprising the steps of:
a) comminuting the meat trimmings in water,
b) adding a food grade acid to the comminuted meat trimmings to obtain a pH in the range of 3.6 to 4.4 thereby to solubilize the protein,
c) after addition of the food grade acid in step b), separating solid fat from the solubilized protein; and
d) adding a food grade alkali to the solubilized protein to precipitate the solubilized protein to produce the protein composition having a color of 75 to 52 L*, 25 to 15 a*, and 23 to 16 b*, wherein the protein composition has 14% or greater by weight protein.
16. The process of claim 15 , wherein said pH in step b is in the range of 3.6 to 3.8.
17. The process of claim 15 , wherein a food grade acid is added in step a.
18. The process of claim 15 , wherein said food grade acid is taken from the group consisting of citric acid and hydrochloric acid.
19. The process of claim 15 , wherein said food grade acid is citric acid and said food grade alkali is sodium bicarbonate.
20. The process of claim 15 , wherein the process additionally comprises filtering the precipitated protein composition thereby to produce a filtrate thereof and a protein composition as a retentate thereof, ultra-filtrating the filtrate to obtain a myoglobin rich solution, and mixing the protein composition and the myoglobin rich solution.
21. The process of claim 15 , wherein water is removed from said protein in step c) prior to adding said food-grade alkali.
22. The process of claim 15 , wherein the protein composition has less than 10% by weight fat.
23. A protein composition having a color of 75 to 52 L*, 25 to 15 a*, and 23 to 16 b* obtained from meat trimmings containing fat and protein, wherein the meat trimmings are beef trimmings and wherein the meat trimmings have an average fat content of at least about 50% by weight, said protein composition recovered from a process comprising the steps of:
a) comminuting the meat trimmings in water,
b) adding a food grade acid to the comminuted meat trimmings to obtain a pH in the range of 3.6 to 4.4 thereby to solubilize the protein,
c) after addition of the food grade acid in step b), separating solid fat from the solubilized protein; and
d) adding a food grade alkali to the solubilized protein to precipitate the solubilized protein to produce the protein composition having a color of 75 to 52 L*, 25 to 15 a*, and 23 to 16 b*, wherein the protein composition has 14% or greater by weight protein.
24. The process of claim 23 , wherein said pH in step b is in the range of 3.6 to 3.8.
25. The process of claim 23 , wherein a food grade acid is added in step a.
26. The process of claim 23 , wherein said food grade acid is taken from the group consisting of citric acid and hydrochloric acid.
27. The process of claim 23 , wherein said food grade acid is citric acid and said food grade alkali is sodium bicarbonate.
28. The process of claim 23 , wherein the process additionally comprises filtering the precipitated protein composition thereby to produce a filtrate thereof and a protein composition as a retentate thereof, ultra-filtrating the filtrate to obtain a myoglobin rich solution, and mixing the protein composition and the myoglobin rich solution.
29. The process of claim 23 , wherein water is removed from said protein in step c) prior to adding said food-grade alkali.
30. The process of claim 23 , wherein the protein composition has less than 10% by weight fat.