Separation method of fat and lean using acidic fluid with nanobubbles

1. A method for reducing pathogen populations including E. Coli 0157:H7 that may be present on the surface of meat pieces comprising:

providing meat pieces comprising lean meat and fat;

chilling the meat pieces;

preparing a make-up fluid comprising water by adjusting pH from 4.0 to 5.5, by mixing the fluid with a measured quantity of carbon dioxide gas then transferring the fluid through a sealed, modified conduit at such a rate and pressure causing cavitation to create nanobubbles in the fluid, and adding chlorine to a level of 3 ppm to 50 ppm;

immersing the meat pieces in the make-up fluid with gentle agitation to ensure all meat piece surfaces are exposed to the fluid, wherein the make-up fluid includes water and one or more microbiocidal agents selected from hypochlorous acid, hydrochloric acid, bromine, fluorine, halogen, chlorine, sulphuric acid, lactic acid, citric acid, acetic acid, ozone, carbonic acid, carbon dioxide, chlorine, chlorine dioxide, acidified sodium chlorite, a chlorine compound, a chlorine compound and water, an aqueous alkaline solution of sodium hydroxide or calcium hydroxide or any other suitable alkaline solution or acid, or water with carbon dioxide;

removing the meat pieces from the make-up fluid in a manner that results in no more than 0.5% added water to the meat pieces.

2. A method for reducing pathogen populations including E. Coli 0157:H7; other STEC's (Shiga toxin-producing E. Coli ) and salmonella that may be present on the surface of beef carcasses following animal slaughter, prior to chilling and carcass disassembly;

providing freshly slaughtered beef carcasses suspended from a meat rail;

providing a cabinet arranged to open and enclose around a suspended beef carcass;

providing a series of fluid jets arranged around inner walls of the cabinet and pointing inward;

preparing a make-up fluid comprising water by adjusting pH from 4.0 to 5.5, by mixing the fluid with a measured quantity of carbon dioxide gas then transferring the fluid through a sealed, modified conduit at such a rate and pressure to cause cavitation and thereby generate nanobubbles in the fluid, and adding chlorine to a level of 3 ppm to 50 ppm;

enclosing each carcass in the cabinet while still suspended from a meat rail;

processing the carcass by transferring the make-up fluid under elevated pressure through the jets arranged inside the cabinet to direct the pressurized fluid onto the surface of the carcass, wherein the pressure of the fluid is sufficient to remove fecal matter and micro-organisms from the carcass surface, wherein the make-up fluid includes water and one or more microbiocidal agents selected from hypochlorous acid, hydrochloric acid, bromine, fluorine, halogen, chlorine, sulphuric acid, lactic acid, citric acid, acetic acid, ozone, carbonic acid, carbon dioxide, chlorine, chlorine dioxide, acidified sodium chlorite, a chlorine compound, a chlorine compound and water, an aqueous alkaline solution of sodium hydroxide or calcium hydroxide or any other suitable alkaline solution or acid, or water with carbon dioxide;

following thorough processing within the cabinet, opening the cabinet to allow removal of the carcass and transfer of the carcass to a chiller;

disposing of the fluid or alternatively collecting the fluid after use then recycling the reclaimed fluid after removing all solids and pasteurizing the fluid by firstly elevating the fluid temperature to greater than 160° F. followed by chilling the fluid to a temperature below 160° F. prior to reuse in the make-up fluid or pressurizing the fluid to a pressure greater than 80,000 psi.