Fat and Cholesterol Content of Beef Patties as Affected by Supercritical CO2 Extraction

Abstract

ABSTRACTBeef patties (raw, raw freeze‐dried, cooked, and cooked freeze‐dried) were prepared for treatment with supercritical carbon dioxide extraction (SC‐CO). Each type of patty was then assigned to one of four treatments: control, static extraction at 170 atm/50°C, dynamic extraction at 170 atm/50°C and dynamic extraction at 544 atm/40°C. Freeze drying of the patties prior to SC‐CO2 extraction improved removal of fat and cholesterol. Freeze drying enhanced (P<0.01) cholesterol extraction; however, precooking had limited effects (P>0.05) on cholesterol extraction. Supercritical fluid extraction could be effective to reduce the fat and cholesterol content of preformed meat products, without requiring communication of the sample.