Supercritical Fluid Technology for Fat Extraction Reduction

نویسنده

  • Andrew Douglas
چکیده

Awareness that consumers demand lean meat products has spurred a considerable amount of research in product development of low-fat products. With the interest in reducing fat in meat products sweeping the country, this session provides meat scientists with an opportunity to learn about many current technologies available. One of the more innovative techniques for fat reduction may be the use of supercritical fluid extraction (SFE). Researchers recently developed interest in the use of SFE as a method to alter the composition of meat (King et al., 1989; Chao et al., 1991a). This interest, coupled with available equipment and expertise, has led to the nucleus of a SFE research program at MU. This segment of the program allows me to introduce SFE technology and share some of the results of SFE work related to meat and other food products.

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تاریخ انتشار 2001