Abstract: The invention proposes using liquefied carbon dioxide as a separation agent for flotation and/or sedimentation separation, which is particularly suitable for separating foodstuff mixtures such as meat components, because it can be maintained in liquid phase at the freezing point of water and is inert with respect to many substances of the mixture. By controlling the pressure and/or the temperature at values of about 26 bar and -14.degree. C., the density of the separation agent can be adjusted to correspond to that of water so that water containing substances of the mixture can be readily separated.

Abstract: In order to achieve a degree of separation of muscular tissue from bones, ligaments, cartilage, fascia, connective tissue, fatty tissue and the like which is as high as possible for a careful treatment, a process and an apparatus for processing meat is proposed in which the meat is cut up by dividing this into planar pieces of a certain thickness in a cutting device, after which a mechanical tenderizing of the planar pieces of meat of a certain thickness takes place in a tenderizing device in a second step, and a single- or multi-stage separating process takes place in a separating device in a further step, the mechanical tenderizing of the planar pieces of meat in the second step being precisely matched with the separating process in the further step.

Abstract: This invention relates to a process of preparing low-fat meat products and in particular sausages with high protein content employing skimmed milk or whole milk to produce the desired low-calorie product.