Method for separating lean beef and fat

Abstract

A method for the separation of fat from meat. The method includes transferring a mixture through a conduit, wherein the mixture comprises lean particles with frozen water, fat particles, and a fluid, allowing the frozen water in the lean particles to thaw as the mixture travels through the conduit, and increases a density of the lean particles, accumulating the lean particles with non-frozen water at a first elevation in the conduit, and accumulating fat particles at a second elevation in the conduit, wherein the first elevation is lower than the second elevation.

1 . A method for separating lean from fat, comprising:
 (a) transferring a mixture through a conduit, wherein the mixture comprises lean particles with frozen water, fat particles, and a fluid;   (b) allowing the frozen water in the lean particles to thaw as the mixture travels through the conduit, and increases a density of the lean particles;   (c) accumulating the lean particles with non-frozen water at a first elevation in the conduit, and accumulating fat particles at a second elevation in the conduit, wherein the first elevation is lower than the second elevation.   
     
     
         2 . The method of  claim 1 , further comprising transferring the accumulated lean particles through a conduit branch connected to the conduit, wherein the accumulated lean particles transferred in the conduit branch comprise a majority of the lean particles in the mixture. 
     
     
         3 . The method of  claim 1 , further comprising transferring the accumulated fat particles through a conduit branch connected to the conduit, wherein the accumulated fat particles transferred in the second conduit branch comprise a majority of the fat particles in the mixture. 
     
     
         4 . The method of  claim 1 , further comprising transferring a portion of the mixture through a conduit branch connected to the conduit, wherein the mixture in the conduit branch comprises a greater percent by weight of fluid than fat and lean. 
     
     
         5 . The method of  claim 1 , wherein the lean particles and the fat particles in the mixture in the conduit prior to thawing of the frozen water have a substantially similar density that prevents the lean particles and the fat particles from accumulating at different elevations. 
     
     
         6 . The method of  claim 1 , further comprising adding carbonic acid solution to the mixture before step (a). 
     
     
         7 . The method of  claim 1 , wherein the fluid has a temperature higher than the freezing point of water. 
     
     
         8 . The method of  claim 1 , wherein the mixture further comprises bones, and allowing the bones to separate from the mixture before the thawing of water. 
     
     
         9 . The method of  claim 8 , wherein the conduit comprises a vertical section and a horizontal section, and the bones are separated at a bend from the vertical section to the horizontal section. 
     
     
         10 . The method of  claim 1 , further comprising, before step (a), applying pressure to pieces of beef comprising both fat matter and lean matter to produce the lean particles and the fat particles in the mixture. 
     
     
         11 . The method of  claim 10 , further comprising, before applying pressure, chilling the pieces of beef to a temperature at which the fat matter becomes brittle and can crumble and separate from the lean matter upon the application of pressure. 
     
     
         12 . The method of  claim 1 , further comprising emulsifying the accumulated fat particles. 
     
     
         13 . The method of  claim 1 , further comprising collecting the accumulated lean particles and centrifuging the lean particles to separate fluid. 
     
     
         14 . The method of  claim 1 , wherein the conduit has an aspect ratio defined as the cross-sectional width divided by the cross-sectional height, and the aspect ratio decreases along the length of the conduit from a proximal side to a distal side. 
     
     
         15 . A method of separating a high vapor pressure fluid from beef, comprising:
 (a) in an apparatus comprising a vessel, and a piston disposed within the vessel, wherein a space is provided adjacent to the piston, adding a high vapor pressure fluid with beef in the space; and   (b) moving the piston to compress the space to separate the fluid from the beef, wherein the fluid is compressed at a pressure to prevent evaporation and freezing of the beef.   
     
     
         16 . The method of  claim 15 , wherein the apparatus comprises a second piston, wherein the pistons are disposed opposite to each other, and the pistons are moved together to compress the space to separate the fluid from the beef. 
     
     
         17 . The method of  claim 15 , wherein the high vapor pressure fluid does not exist as a liquid at 1 atmosphere and 20° C. 
     
     
         18 . The method of  claim 15 , wherein the fluid is carbon dioxide. 
     
     
         19 . The method of  claim 15 , wherein the apparatus further comprises a space behind the piston, wherein the space adjacent to and behind the piston are in communication, and the fluid is transferred behind the piston during compression. 
     
     
         20 . A method for producing a beef product having a predetermined fat content, comprising:
 (a) transferring a mixture through a conduit, wherein the mixture comprises lean particles, fat particles, and a fluid;   (b) transferring a first portion of the mixture having accumulated lean particles through a first conduit branch connected to the conduit, wherein the portion of the mixture transferred in the first conduit branch has a majority of the lean particles in the mixture;   (c) transferring a second portion of the mixture having accumulated fat particles through a second conduit branch connected to the conduit, wherein the portion of the mixture transferred in the second conduit branch has a majority of the fat particles in the mixture;   (d) measuring the first portion of the mixture having the accumulated lean particles in the first conduit branch and determining a content of fat in the first portion;   (e) comparing the content of fat in the first portion with a target fat content; and   further performing (f1) or (f2):   (f1) increasing the massflow of the second portion of the mixture through the second conduit branch to decrease the fat content of the first portion of the mixture in the first conduit branch; or   (f2) decreasing the massflow of the second portion of mixture through the second conduit branch to increase the fat content of the first portion of the mixture in the first conduit branch.