Treatment of Ground Beef for improved Product Quality

摘要

The present Invention relates to a method for removing fat from cooked Meat product, generally flat and formed, while maintaining its Structural Integrity and textureIt comprises the steps of: (a) to take the product to a temperature at which a portion of the Fat contained in meat liquefies; (b) compressing the product.While Fat is Liquefied, applying a pressure Roller which runs repeatedly in a plane parallel to the product productFor a term to a level of sufficient pressure to exude when 33 percent by weight of the fat in the product, while maintaining the shape,Structure and edible qualities and c) removing Fat lu00edqudia as exdude Apparatus to eliminate Fat Mass, a product of ground Meat formedThat includes: a bracket to hold the product and set up to promote the flow of Fat out of the product; and Compressors for the product against the bracket.The compressor comprises a Plurality of Rollers Mounted to apply a pressure bearing the product that runs repeatedly in a plane parallel to the support bracket by a regularAnd a level of sufficient pressure to exude a substantial portion of Liquefied Fat product.