Extraction of fat tissue from meat products with supercritical carbon dioxide

摘要: An alternative extraction method for the removal of fats from meat samples is described employing supercritical carbon dioxide as extracting medium. Experiments conducted at 35-70 MPa and 80 “C have shown that dense COz an effective agent selective fat a variety matrices. Results obtained on meats varying in content 2 to 35% by weight indicate over 96% theoretical can be removed. .Rapid fluxes are realized when comminution dehydration performed prior extraction. The technique generates minimal toxicological risk laboratory personnel eliminates disposal problems residual solvents.