Abstract: A method for separating fat particles from lean particles. The method includes providing a mixture comprising a fluid, fat particles, and lean particles; introducing the mixture to an inlet of a chamber, wherein the chamber has an upper outlet and a lower outlet distal to the inlet; irradiating the mixture with UVc energy as the mixture is transferred through the chamber; allowing particles less dense than the fluid to be carried out from the chamber through the upper outlet; and allowing the particles more dense than the fluid to be carried out from the chamber through the lower outlet.

Abstract: A method for separating fat particles from lean particles. The method includes providing a mixture comprising a fluid, fat particles, and lean particles; introducing the mixture to an inlet of a chamber, wherein the chamber has an upper outlet and a lower outlet distal to the inlet; irradiating the mixture with UVc energy as the mixture is transferred through the chamber; allowing particles less dense than the fluid to be carried out from the chamber through the upper outlet; and allowing the particles more dense than the fluid to be carried out from the chamber through the lower outlet.

Abstract: A method for separating fat from lean, while minimizing the loss of micronutrients from the lean, is disclosed. The method includes combining a mixture of fat particles that are a majority of fat, and lean particles that are a majority of lean, with a saturated aqueous fluid, wherein a density of the fluid is greater than a density of the fat particles, and wherein the fluid is saturated with one or more components found in beef prior to being combined with the beef particles. The method includes collecting the fat particles separate from the lean particles by causing the fat particles to rise in the fluid, and collecting the lean particles. The saturated fluid reduces the depletion of micronutrients from the lean.

Abstract: A method for producing lean beef, tallow, and lean finely textured beef (LFTB). The method includes combining a mixture of fat particles that are a majority of fat and lean particles that are a majority of lean beef with a fluid, wherein a density of the fluid is greater than a density of the fat particles; collecting the fat particles separate from the lean particles by causing the fat particles to rise in the fluid; emulsifying the fat particles into an emulsification containing solids; heating the emulsification to destroy microorganisms and render the fat into tallow; separating the solids from the tallow, wherein the solids produced are lean finely textured beef (LFTB); and treating the separated lean particles with supercritical carbon dioxide, and producing lean beef of about or greater than 90% fat content, wherein the fat particles and the lean particles are separately treated to reduce microorganisms.

Abstract: A method for separating fat from beef pieces containing fat. The method includes, with an apparatus, reducing the size of beef pieces containing fat when the fat is in a brittle condition into a mixture of particles that comprise predominantly fat and particles that comprise predominantly lean; and, with an apparatus, separating the fat particles from the lean particles based on color differences or size differences.

Abstract: A method includes combining ground beef with liquid that contains carbon dioxide. The ground beef and liquid are added to a vessel. The ground beef contains relative light and heavy components. The components that are predominantly lean beef will settle to the bottom of the liquid, and components that are predominantly fat will rise to the surface of the liquid. The separated components having predominantly lean beef can be removed from the liquid as a reduced fat ground beef product. The method can be practiced with any material containing fat, including plants and animals.

Abstract: A method for separating lean and/or fat from lean meat-containing material, including introducing a fluid containing particles of varying densities into a vessel. The vessel separates the fluid into low density and high density fractions. The material from the low density fraction is removed via an outlet and has a higher percentage of fat than the material introduced into the vessel. The material from the high density fraction is removed via an outlet and has a higher percentage of lean than the material introduced into the vessel. The vessel can be a cyclone having a tangential inlet and a cone-shaped body. The denser particles, which are predominantly lean, are separated, and leave via an outlet at a lower end of the vessel, while the lighter particles, which are predominantly fat, leave via an outlet at an upper end of the vessel.

Abstract: A method for separating fat from lean. The method includes grinding chilled beef comprising fat and lean into a size resulting in particles that comprise predominantly fat and particles that comprise predominantly lean; combining the particles with a fluid to produce a mixture, wherein the fluid comprises water; and centrifuging the mixture to separate the fluid, and the particles comprising predominantly lean from the mixture.

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.

Abstract: A centrifuge has an inner and an outer screw. The outer screw transfers material towards a cone-shaped section that leads to an outlet of the centrifuge. A mixture of meat components, liquid carbon dioxide, gas, and optionally water, is spun in the centrifuge. The dense components, such as lean meat, will accumulate away from the axis of rotation and be transferred by the outer screw towards the cone-shaped section. The less dense components, such as fat and adipose tissue, accumulate toward the center of rotation, and are transferred toward an outlet of the centrifuge via the inner screw. Gas accumulates in the proximity of the cone-shaped section and impedes liquid carbon dioxide from exiting with the dense components. The centrifuge is pressurized, which maintains carbon dioxide as a liquid.

Abstract: A method for decontaminating beef is disclosed. The method includes dicing beef into diced particles, chilling the diced particles into chilled particles, compressing and/or flexing the chilled particles to separate fat from the chilled particles to produce fat particles and lean particles, mixing the fat particles and lean particles with a fluid, wherein a density of the lean particles is initially less than a fluid density, treating the lean particles and fat particles with energy harmful to pathogens as the fluid and lean and fat particles pass through an energy-emitting device at least while the lean particles are less dense than the fluid, increasing the temperature of the lean particles to increase the density which causes the lean particles to sink in the fluid, and separating the lean particles from the fat particles.

Abstract: A method for the separation of fat from meat. The method includes providing individual pieces of meat containing lean and fat; subjecting the individual pieces of meat to cooling for a time sufficient to produce a difference in temperature between the fat and lean, wherein the fat is cooled such that the fat is friable and crumbles into finer particulates when subjected to a crushing force and the lean is cooled to a higher temperature than the fat and the lean is able to withstand a similar crushing force without substantially crumbling into smaller particulates; and with the fat and lean at the temperatures produced, subjecting the individual pieces of meat to a crushing force to separate particulates of fat from the individual pieces of meat.

Abstract: A method and apparatus for separating lean meat and/or fat from lean meat-containing material, including combining a particulate material with fluid carbon dioxide. The material and fluid is introduced into a vessel and is separated into low density and high density fractions. The material from the low density fraction is removed via an outlet and has a higher percentage of fat than the material introduced into the vessel. The material from the high density fraction is removed via an outlet and has a higher percentage of lean meat than the material introduced into the vessel. The vessel can include a centrifuge bowl or an inclined vessel. Separation is achieved via gravity or the application of an artificial force field, such as centrifugal force, to separate particulates high in density from those low in density.

Abstract: Disclosed is a method for producing treated meat having a predetermined proportion of water in a container. The method includes treating meat that has lost water content through evaporation with an agent capable of killing bacteria together with an amount of water, wherein the amount of water corresponds to the amount of water that is lost through evaporation. The method provides meat being treated with a bactericidal agent as well as also providing meat with the predetermined amount of water for packaging.

Abstract: Apparatus and methods to non-thermally treat goods for human consumption with carbon dioxide. Apparatus and methods rely on multiple pressure changes of carbon dioxide to affect one of three processes. A first process rapidly freezes and thaws water on the surface of the goods in rapid succession multiple times to detrimentally affect pathogens. A second process raises the pressure and temperature of carbon dioxide to supercritical conditions to detrimentally affect the lipids in the membranes of pathogens. A third process adjusts the pressure to form a dense carbon dioxide liquid with a low pH that may also detrimentally affect pathogens. All processes may be repeated or performed in succession, or in any order. Optionally, thereafter, the goods may be stored at low temperature in substantially 100% carbon dioxide for further pathogen reduction.

Abstract: A centrifuge has an inner and an outer screw. The outer screw transfers material towards a cone-shaped section that leads to an outlet of the centrifuge. A mixture of meat components, liquid carbon dioxide, gas, and optionally water, is spun in the centrifuge. The dense components, such as lean meat, will accumulate away from the axis of rotation and be transferred by the outer screw towards the cone-shaped section. The less dense components, such as fat and adipose tissue, accumulate toward the center of rotation, and are transferred toward an outlet of the centrifuge via the inner screw. Gas accumulates in the proximity of the cone-shaped section and impedes liquid carbon dioxide from exiting with the dense components. The centrifuge is pressurized, which maintains carbon dioxide as a liquid.

Abstract: A method and apparatus for separating lean meat and/or fat from lean meat-containing material. The material is introduced into a vessel and is separated into low density and high density fractions. The material from the low density fraction is removed via an outlet and has a higher percentage of fat than the material introduced into the vessel. The material from the high density fraction is removed via an outlet and has a higher percentage of lean meat than the material introduced into the vessel. The vessel can include a centrifuge bowl or an inclined vessel. Separation is achieved via gravity or the application of an artificial force field, such as centrifugal force, to separate particulates high in density from those low in density.

Abstract: Apparatus and methods to non-thermally treat goods for human consumption with carbon dioxide. Apparatus and methods rely on multiple pressure changes of carbon dioxide to affect one of three processes. A first process rapidly freezes and thaws water on the surface of the goods in rapid succession multiple times to detrimentally affect pathogens. A second process raises the pressure and temperature of carbon dioxide to supercritical conditions to detrimentally affect the lipids in the membranes of pathogens. A third process adjusts the pressure to form a dense carbon dioxide liquid with a low pH that may also detrimentally affect pathogens. All processes may be repeated or performed in succession, or in any order. Optionally, thereafter, the goods may be stored at low temperature in substantially 100% carbon dioxide for further pathogen reduction.

Abstract: Disclosed is a method for producing treated meat having a predetermined proportion of water in a container. The method includes treating meat that has lost water content through evaporation with an agent capable of killing bacteria together with an amount of water, wherein the amount of water corresponds to the amount of water that is lost through evaporation. The method provides meat being treated with a bactericidal agent as well as also providing meat with the predetermined amount of water for packaging.

Abstract: A method for separating lean meat from lean meat-containing material includes combining a particulate material with fluid, subcritical carbon dioxide at a pH of about 7 or less and a pressure of about 600 psig. The material and fluid is introduced into the vessel and is separated into low density and high density fractions. The material from the low density fraction is removed via an outlet and has a higher percentage of fat than the material introduced into the vessel. The material from the high density fraction is removed via an outlet and 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 respective densities of the material, and the natural or an artificial gravity field.