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An application of cryoshattering for separating low-fat meat from fatty meat.

[In Japanese. / En japonais.]

Author(s) : HAGURA Y.

Type of article: Article

Summary

The method applied a cryoshattering method, followed by sieving shattered frozen meat particles (SFMP) at low temperature and/or by collecting low-fat meat particles from SFMP at low temperature. The study intends to pave the way for more utilization of fatty meat (eg, offal and belly) for health food. Pork containing about 50% fat was shattered at selected low temperatures (-20 to -196 deg C). The fat content in the separated muscle tissue was 5.14% on wet basis and the recovery was above 90%. These results suggest that applying mechanical separation to the cryoshattering method enables to separate industrially the low-fat meat from fatty meat.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1994-1017
  • Languages: Japanese
  • Source: Refrigeration - vol. 68 - n. 787
  • Publication date: 1993/05
  • Document available for consultation in the library of the IIR headquarters only.

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