A rendering process in which fats and oils are rendered from fat and oil bearing raw materials. The process comprises reducing the particle size of the raw material, heating the reduced raw material in a rendering vessel to a rendering temperature without the introduction of any process water and/or steam while establishing fluidization of the raw material within tallow resident in the rendering vessel and moving a flow of the heated material to a separator.
RELATED SUBJECT MATTER
This is a continuation-in-part of Ser. No. 788,655 filed Oct. 16, 1985 and entitled "Rendering Processes", now abandoned, which is a continuation of Ser. No. 427,632 filed Sept. 29, 1982 and entitled "Rendering Processes", which is a continuation of Ser. No. 194,537 filed Oct. 6, 1980 and entitled "Improvements in or Relating to Rendering Processes", now abandoned.
A process for recovering protein, fatty and water components from a float material produced by a waste water treatment system, wherein the protein and fatty components can be further processed for inclusion in various products, such as animal feed. The recovered water component can also be further processed before discharged into a sewer system.
In accordance with the present invention, there is provided a method for simultaneously producing: natural muscle protein having very low fat and cholesterol content; stabilized myoglobin pigment; broth with superior gelling, emulsifying and film forming properties; high quality animal fat; and bone meal with consistent calcium and phosphate content. The above products are produced from comminuted animal carcass by-products which are divided into a solid-phase fraction and a solution-phase fraction. The broth, fat and bone meal products are prepared from the solid-phase fraction, and the protein and pigment products are prepared from the solution-phase fraction.
Sources of meat having a high fat content, such as meat trimmings, are processed in a manner by which meat products prepared therefrom have a dramatically reduced fat content while retaining the desirable functionality of the unprocessed meat sources. The fat-containing meat trimmings are comminuted, heated and centrifuged under specific processing conditions in order to provide unformulated raw reduced fat meat having a fat content of not greater than about ten percent by weight while having excellent functionality. The unformulated reduced fat meat is formable into a variety of meat products, including wieners, sausages and hamburger patties, thereby providing products having taste, appearance, texture and other qualities which are substantially indistinguishable from products prepared from high fat unformulated raw materials but which have dramatically reduced fat contents.
A process for making a low fat meat product includes grinding meat having less than 50% fat to reduce the meat to a small particle size. The meat is then heated to a target temperature less than 100.degree. F., which is hot enough to melt the fat and low enough not to denature the meat. The meat is then placed in a centrifuge and subject to centrifugal separation, thereby making a low fat meat product and an oil product. The low fat meat is removed from the centrifuge and chilled and the oil product is removed and may later be subject to a polishing operation. In addition, the process may include mixing the meat after it has been heated and before being placed into the centrifuge.
A treatment process for recovering protein, fatty and water component products from a float material produced by a waste water treatment system, wherein the protein and fatty components possess improved stability and are suitable for further processing for inclusion in various products, such as animal feed. The recovered water component can also be further processed before discharge into a sewer system.
