Good news for fat-conscious people. Researchers at the University of New South Wales in Australia have developed a fast and inexpensive technology -- the supercritical fluid technology -- for removing the full cholesterol content from meat, milk, cream and possibly egg.
"By putting carbon dioxide under pressure -- so that it acts like a liquid -- we pass it through the meat where it dissolves out the cholesterol. No residue remains in the meat. The process is completely clean and the carbon dioxide can be recycled", explains Neil Foster, the team leader.
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