| Decontamination methods for meat using carbonic acid at high pressures -> Monitor Keywords |
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Decontamination methods for meat using carbonic acid at high pressuresRelated Patent Categories: Food Or Edible Material: Processes, Compositions, And Products, Processes, Separating A Starting Material Into Plural Different Constituents, Removing Of Solid Part From Solid Material, From Mammal Or Fowl MaterialDecontamination methods for meat using carbonic acid at high pressures description/claimsThe Patent Description & Claims data below is from USPTO Patent Application 20050260311, Decontamination methods for meat using carbonic acid at high pressures. Brief Patent Description - Full Patent Description - Patent Application Claims
CROSS-REFERENCES TO RELATED APPLICATIONS [0001] This application is a continuation-in-part of PCT/US03/17643, filed Jun. 3, 2003, which claims the benefit of U.S. Provisional Application Nos. 60/385,710, filed Jun. 3, 2002; 60/388,067, filed Jun. 10, 2002; 60/391,702, filed Jun. 24, 2002; 60/411,138, filed Sep. 16, 2002; 60/422,949, filed Oct. 30, 2002; 60/424,388, filed Nov. 5, 2002; 60/427,516, filed Nov. 19, 2002; 60/429,644, filed Nov. 25, 2002; 60/433,526, filed Dec. 13, 2002; 60/438,546, filed Jan. 7, 2003. All the above applications are herein expressly incorporated by reference. FIELD OF THE INVENTION [0002] The present invention relates to the decontamination of any goods, solid or liquid, including meat, with the use of carbon dioxide at high pressure. BACKGROUND OF THE INVENTION [0003] At a time when there is increasing consumer demand for natural, and if possible organic, foods, and an increasing regulatory requirement for the reduction or elimination of artificial chemicals and preservatives; it is alarming to note that many proposed methods for decontaminating meat rely on the addition of chemicals not normally found in such foods. [0004] One such food is a beef product known as Lean Fine Textured Beef (hereinafter "LFTB"). LFTB can be harvested from discarded "fat" cut from carcasses. During the process of boning a carcass, the external fat layer can be removed. During the process, a significant amount of lean meat can be cut from the carcass and discarded with the fat. To recover the lean meat, the discarded fat can be heated to about 109.degree. F. The heated fat can be processed in a centrifuge that separates the fat from the lean meat. The lean meat is then frozen and chipped into small flakes. The finished product, known as LFTB, is then stored in a frozen condition and can later be added to ground beef, for example. The temperature of the LFTB during the separation process does not exceed the temperature that a carcass would normally experience post mortem. As a result, pathogens and bacteria that are present on the surfaces of the carcass prior to boning can result in bacteria being present in the LFTB. [0005] A need exists to more effectively kill, reduce or remove the microbial population on any processed meat, or any other good, liquid or solid, to eliminate sources of cross contamination and recontamination, while simultaneously allaying the concerns of using artificial chemicals. A need also exists to more effectively separate fat from lean meat. SUMMARY OF THE INVENTION [0006] A method for separating lean meat from lean meat-containing material, includes combining a particulate material having lean meat and fat with fluid, subcritical carbon dioxide at a pH of about 7 or less. The material and fluid is introduced into a vessel. The material is separated into low density and high density fractions within sections of the vessel. The material from the low density fraction is removed via a first outlet, and the material removed via the first outlet has a higher percentage of fat than the material introduced into the vessel. The material from the high density fraction is removed via a second outlet, and the material removed via the second outlet 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 force of the natural or an artificially created gravity field, such as in a centrifuge, acting on the material, and the fractions are formed based on the respective densities of the material. The separation may be carried out at elevated pressures, such as at a maximum of about 600 psig, or about 500 psig. [0007] The density of the fluid can be controlled, and can either be increased or decreased to control the separation. The particle size of the material effects the efficiency of separation, since the smaller the particles, the more likely that the particle will be either mostly lean meat or mostly fat. For example, larger particles may have just enough of a majority of either lean meat or fat to separate in one direction or the other. As the particles are reduced in size, each individual particle will have a greater majority of either lean meat or fat, and will tend to separate quicker. At the very extreme, when particles are reduced to the molecular level, each particle will be either all lean or all fat. [0008] In one embodiment, the fat content of the processed ground beef is determined by particle size, for example, by reducing the particle size, separation will be more thorough, and the lean meat will be lower in fat content. Therefore, the fat content of the lean meat product can be determined by controlling the particle size. The larger the particle, the more fat will be retained in the lean meat stream, and the smaller the particle, the less fat will be retained in the lean meat stream. The density of the fluid can also be manipulated to effect the separation efficiency. [0009] One embodiment of the present invention is directed to a method and apparatus for decontaminating goods, such as meat, by using a "shock" method (hereinafter AST) involving immersion of meat in a high pH alkaline solution followed by immersion in a low pH acid, such as carbon dioxide and water at higher than atmospheric pressures. Alternatively, the method can incorporate irradiation of meat. [0010] In one embodiment, a decontamination method for goods, such as meat, is disclosed that exposes the goods to a low pH followed by exposure to irradiation, such as x-ray, gamma, or e-beam. [0011] In one embodiment of the invention, the high pH solution can include calcium and hydroxide ions. [0012] In one embodiment of the invention, high pH alkali such as calcium hydroxide solution is sprayed onto meat portions in a manner so as to ensure a substantially complete covering of the outer surfaces of the meat. The pH at the surface of the meat is elevated to a pH of about 12 to about 14. The bacteria is subjected to the high pH and is either killed by the high pH or becomes acclimatized to it. After the meat has been exposed to high pH conditions for an effective period of time, the meat can then be immersed in a low pH acid, such as can be provided with blending carbon dioxide and water at a suitable temperature and pressure. High pressure causes the formation of carbonic acid. The probability of killing bacteria is almost certain since the rapid change of pH from about 12 to about 3 shocks the bacteria and are unable to acclimatize to the rapid pH change. Such microorganisms killed may be E. coli 0157:H7, Salmonella, Listeria monocytogenes, and other pathogens. [0013] In another embodiment, an alkali metal chlorite is added, either as a solid or in solution, to the meat that is to be decontaminated, prior to exposure of the meat to an acid, such as carbonic acid, that is generated by dissolving carbon dioxide in water at a suitable high pressure to cause a lowering of the pH. The benefit of applying an alkali metal chlorite prior to addition of the acid and not with the acid is that the alkali metal chlorite is not wasted prior to the time when it is needed. Applying a solution of a chlorite together with an acid will result in a waste of sodium chlorite. Representative alkali metals include potassium and sodium. [0014] The microbiocidal effect is noticeable at acidic pH values below about 7.0 and more pronounced below about 4.0. The microbiocidal effect is maximized when the pH of the alkaline solution is about 12 to about 14 and is followed by immersion in a solution of dissolved carbon dioxide in water such that the pH of carbonic acid is less than 7, or about 2 to about 3. [0015] In another embodiment, the surface of the meat can be kept substantially at about 28.degree. F. to about 40.degree. F. to avoid freezing. Chilling of the meat can be accomplished by using the carbon dioxide in a form that provides substantial latent heat of evaporation such as a dense gas, liquid or solid. [0016] Exposure of meat to oxygen can produce undesirable brown color in meat due to oxidation. It is therefore desirable to substantially prevent oxygen from contacting goods, such as meat. Eliminating the presence of oxygen as much as possible during processing, handling, storage and packaging can produce meat having an extended storage or shelf life. [0017] In another aspect of the present invention, a process to reduce bacteria, including E. coli 0157: H7 and other bacteria and pathogens, to a level within desirable limits, while also simultaneously controlling the water content in meat and adjusting the fat content in meat, is provided. Furthermore, beef trim that has been removed from beef cuts and carcasses during the normal process of disassembly and is either presently disposed of by rendering, or alternatively processed by Beef Producers of Iowa (hereinafter "BPI") to produce a product known as lean finely textured beef (hereinafter "LFTB"), can be processed according to the invention. [0018] In another aspect of the present invention, apparatus are provided to carry out methods for decontaminating meat of pathogens using carbon dioxide. BRIEF DESCRIPTION OF THE DRAWINGS [0019] The foregoing aspects and many of the attendant advantages of this invention will become more readily appreciated as the same become better understood by reference to the following detailed description, when taken in conjunction with the accompanying drawings, wherein: Continue reading about Decontamination methods for meat using carbonic acid at high pressures... Full patent description for Decontamination methods for meat using carbonic acid at high pressures Brief Patent Description - Full Patent Description - Patent Application Claims Click on the above for other options relating to this Decontamination methods for meat using carbonic acid at high pressures patent application. ###  How KEYWORD MONITOR works... a FREE service from FreshPatents1. Sign up (takes 30 seconds). 2. Fill in the keywords to be monitored. 3. Each week you receive an email with patent applications related to your keywords. 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