Raw meat protein product treated by direct steam injection

Abstract

A raw meat protein product is prepared by a process comprising directing a raw meat protein along a mixture conduit, placing steam in contact with the raw meat protein to raise the temperature of the raw meat protein to a pathogen neutralizing temperature, and maintaining that temperature in the raw meat protein for a treatment period of time. The process then includes applying a vacuum to the heated raw meat protein to vaporize water that has condensed from the steam and then separating the raw meat protein from the vaporized water and any remaining steam.

1 . A raw meat protein product prepared by a process comprising:
 (a) directing a raw meat protein along a mixture conduit;   (b) placing steam in contact with the raw meat protein directed along the mixture conduit to produce a mixture in the mixture conduit, the mixture in the mixture conduit including injected steam, water condensed from the injected steam, and meat protein, with the meat protein at a pathogen neutralizing treatment temperature;   (c) maintaining the water condensed from the injected steam and the meat protein in the mixture conduit such that the meat protein in the mixture conduit remains at the pathogen neutralizing treatment temperature for a treatment period of time to produce a treated mixture including the water condensed from the injected steam and treated meat protein;   (d) applying a vacuum to the treated mixture to vaporize the water condensed from the injected steam; and   (e) after applying the vacuum to the treated mixture to vaporize the water condensed from the injected steam, separating the treated meat protein from the vaporized water and from any remaining injected steam to produce a separated treated meat protein, the separated treated meat protein comprising the raw meat protein product.   
     
     
         2 . The raw meat protein product of  claim 1  wherein applying the vacuum to the treated mixture vaporizes substantially all water condensed from the injected steam at elements (b) and (c) of  claim 1 . 
     
     
         3 . The raw meat protein product of  claim 1  wherein the treatment period of time is less than one second. 
     
     
         4 . The raw meat protein product of  claim 3  wherein the pathogen neutralizing treatment temperature is any temperature within a range between approximately 158° F. and approximately 185° F. 
     
     
         5 . The raw meat protein product of  claim 1  wherein the pathogen neutralizing treatment temperature is any temperature within a range between approximately 158° F. and approximately 185° F. 
     
     
         6 . The raw meat protein product of  claim 1  wherein the mixture conduit defines a mixture conduit inner surface along which the raw meat protein is directed through the mixture conduit and the process includes cooling at least a portion of the mixture conduit inner surfaces to a temperature of less than approximately 135° F. 
     
     
         7 . The raw meat protein product of  claim 1  wherein the mixture conduit defines a mixture conduit inner surface along which the raw meat protein is directed through the mixture conduit and the process includes cooling at least a portion of the mixture conduit inner surfaces to a temperature of less than approximately 130° F. 
     
     
         8 . The raw meat protein product of  claim 1  wherein the vacuum is applied in a vacuum vessel into which the treated mixture is directed from the mixture conduit. 
     
     
         9 . The raw meat protein product of  claim 8  wherein the pressure in the vacuum vessel is between approximately 29.5 inches of mercury to approximately 25.5 inches of mercury. 
     
     
         10 . The raw meat protein product of  claim 1 :
 (a) further including, prior to placing the steam in contact with the raw meat protein, directing the steam in a steam flow path from a steam inlet to a contact location spaced apart from the steam inlet; and   (b) further including, prior to directing the raw meat protein along the mixture conduit, directing the raw meat protein in a foodstuff flow path from a foodstuff inlet to the contact location which is spaced apart from the foodstuff inlet, the foodstuff flow path in a first flow path region being defined between a first flow surface and a second flow surface, the first flow surface comprising a surface of a first boundary wall separating the steam flow path from the foodstuff flow path and the second flow surface comprising a surface of a second boundary wall which lies opposite to the first boundary wall across the foodstuff flow path; and   (c) the contact location comprises an entrance to the mixture conduit.   
     
     
         11 . The raw meat protein product of  claim 10  further including, while directing the steam in the steam flow path and directing the raw meat protein in the foodstuff flow path, cooling at least some of the foodstuff flow path through a cooling structure isolated from the foodstuff flow path. second flow surface through a second flow surface cooling structure isolated from the foodstuff flow path. 
     
     
         12 . The raw meat protein product of  claim 11  wherein cooling at least some of the foodstuff flow path through the cooling structure isolated from the foodstuff flow path includes cooling the second flow surface through a second flow surface cooling structure isolated from the foodstuff flow path. 
     
     
         13 . A raw meat protein and added water product prepared by a process comprising:
 (a) directing a raw meat protein along a mixture conduit;   (b) placing steam in contact with the raw meat protein directed along the mixture conduit to produce a mixture in the mixture conduit, the mixture in the mixture conduit including injected steam, water condensed from the injected steam, and meat protein, with the meat protein at a pathogen neutralizing treatment temperature; and   (c) maintaining the water condensed from the injected steam and the meat protein in the mixture conduit such that the meat protein in the mixture conduit remains at the pathogen neutralizing treatment temperature for a treatment period of time to produce a treated mixture including the water condensed from the injected steam and treated meat protein, the treated mixture comprising the raw meat protein and added water product.   
     
     
         14 . The raw meat protein and added water product of  claim 13  wherein the pathogen neutralizing treatment temperature is any temperature within the range between approximately 158° F. and approximately 185° F. 
     
     
         15 . The raw meat protein and added water product of  claim 13  wherein the pathogen neutralizing treatment temperature is a of approximately 185° F. 
     
     
         16 . The raw meat protein and added water product of  claim 13  wherein the mixture conduit defines a mixture conduit inner surface along which the raw meat protein is directed through the mixture conduit and the process includes cooling at least a portion of the mixture conduit inner surfaces to a temperature of less than approximately 135° F. 
     
     
         17 . The raw meat protein and added water product of  claim 13  wherein the mixture conduit defines a mixture conduit inner surface along which the raw meat protein is directed through the mixture conduit and the process includes cooling at least a portion of the mixture conduit inner surfaces to a temperature of less than approximately 130° F. 
     
     
         18 . The raw meat protein and added water product of  claim 13 :
 (a) further including, prior to placing the steam in contact with the raw meat protein, directing the steam in a steam flow path from a steam inlet to a contact location spaced apart from the steam inlet; and   (b) further including, prior to directing the raw meat protein along the mixture conduit, directing the raw meat protein in a foodstuff flow path from a foodstuff inlet to the contact location which is spaced apart from the foodstuff inlet, the foodstuff flow path in a first flow path region being defined between a first flow surface and a second flow surface, the first flow surface comprising a surface of a first boundary wall separating the steam flow path from the foodstuff flow path and the second flow surface comprising a surface of a second boundary wall which lies opposite to the first boundary wall across the foodstuff flow path; and   (c) the contact location comprises an entrance to the mixture conduit.   
     
     
         19 . The raw meat protein and added water product of  claim 18  further including, while directing the steam in the steam flow path and directing the raw meat protein in the foodstuff flow path, cooling at least some of the foodstuff flow path through a cooling structure isolated from the foodstuff flow path. 
     
     
         20 . The raw meat protein and added water product of  claim 19  wherein cooling at least some of the foodstuff flow path through the cooling structure isolated from the foodstuff flow path includes cooling the second flow surface through a second flow surface cooling structure isolated from the foodstuff flow path.