Method of treating meat and bone

Claim 1

A PROCESS FOR THE RECOVERY OF BONE-FREE UNCOOKED MEAT FROM A MASS OF MEAT BEARING ANIMAL BONE, THE PROTEIN OF SAID MEAT BEING IN UNCOAGULATED RAW STATE, WHICH COMPRISES REDUCING SAID BONE TO FRAGMENTS AND MECHANICALLY WORKING SAID BONE AND FRAGMENTS TO LOOSEN MEAT THEREFROM TO FINELY SUBDIVIDE SAID MASS INTO PARTICLES OF SIZES WHICH ON AVERAGE RANGE BETWEEN ABOUT 1/64" AND ABOUT 1/4", FLUIDIZING THE FRAGMENTED MASS BY THE ADDITION OF WATER AT A TEMPERATURE BELOW 120*F., SAID ADDED WATER BEING IN AMOUNT SUCH THAT THE TOTLA FAT-FREE DRY SOLIDS FALL BETWEEN 10% AND 30% BY WEIGHT OF THE SUM OF THE WEIGHTS OF THE FAT-FREE SOLIDS AND THE TOTAL WATER PRESENT, PASSING THE FLUIDIZED MASS IN MIXED STATE TO A LOCUS OF CENTRIFUGAL FORCE TO PRODUCE A STRATUM OF FLUIDIZED BONEFREE MEAT AND A STRATUM OF BONE FRAGMENTS, CONVEYING THE STRATUM OF BONE FRAGMENTS LONGITUDINALLY RELATIVE TO SAID FIRST-MENTIONED STRATUM TO A ZONE OF DISCHARGE AND THERE DISCHARGING THE SAME FROM SAID LOCUS OF CENTRIFUGAL FORCE, AND DISCHARGING THE STRATUM OF FLUIDIZED MEAT FROM SAID LOCUS OF CENTRIFUGAL FORCE AT A ZONE OF DISCHARGE SPACED BOTH RADIALLY OUTWARDLY AND LONGITUDINALLY FROM THE ZONE OF DISCHARGE OF BONE FRAGMENTS.