Fremgangsmåde til affedtning af kød

• Main Authors: SINGH, PREM, S, TRUJILLO, WILLIAM, A
• Format: Patent
• Language: Danish
• Published: 19.07.1999
• Edition: 6
• Subjects: ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; CANDLES; CENTRIFUGAL APPARATUS OR MACHINES FOR CARRYING-OUT PHYSICAL ORCHEMICAL PROCESSES; CENTRIFUGES; CHEMISTRY; DETERGENTS; ESSENTIAL OILS; FATTY ACIDS THEREFROM; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; PERFORMING OPERATIONS; PERFUMES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRANSPORTING; WORKING-UP PROTEINS FOR FOODSTUFFS

In accordance with the present invention, there are provided methods for defatting meat, comprising adjusting the temperature of raw meat material up to its corresponding species body temperature in the substantial absence of added reagents, and feeding said temperature adjusted raw material to a decanter centrifuge maintained under suitable conditions to form a meat layer, an intermediate boundary layer containing particles of fat tissue, meat and moisture, and a fat layer within the centrifuge. Liquid is metered into the temperature adjusted raw material entering the centrifuge in an amount sufficient to separate the meat layer form the other layers. Subsequently, a defatted meat is recovered.