Low fat meat process

Abstract From the Canadian patent

A process for making a low fat meat product includes grinding the 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° 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.