Supercritical CO ₂ Conditions Affecting Extraction of Lipid and Cholesterol from Ground Beef

Abstract

ABSTRACT Ground beef was extracted by supercritical CO 2 (SC‐CO 2 ) with pressure ranging from 103‐310 bar at 30‐50°C. Higher pressure was needed to increase yield of extracted lipid. The profile of cholesterol content for the fractionated lipid extracted at 172 bar or 310 bar was generally lower in the initial stage of extraction and increased with CO 2 used. DSC thermograms indicated that, depending upon extraction conditions, the distribution of lipid components of fractionated samples either shifted toward higher melting temperatures or concentrated those lipids melting between 5‐25°C.