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Using Restructuring Technology to Increase Red Meat Value¹

Colorado State University² Fort Collins 80523

Abstract

Restructuring meat is utilizing manufacturing steps to create a consumer-ready product that resembles an intact steak, chop or roast. Restructured products may differ in composition, meat-particle size, non-meat ingredients, method of manufacture and appearance. Consumer concerns about fat and salt may create an increased market for lean restructured products at the expense of sausage items. More heavily muscled animals with less fat provide more of the raw material necessary to produce lean restructured products. Technical improvements of the binding of meat particles, breading, cooking and packaging may permit the development of restructured products to meet the preferences of the modern consumer and, therefore, to enhance or maintian a market for animal products.

¹ Presented at the Meat Sci. and Muscle Biol. Symp. on "Postmortem Technology and Future Red Meat Production Practices" held March 27, 1985 at the 18th Annu. Meet. of the Midwest. Sec. of the Amer. Soc. Anim. Sci., Chicago, IL.

² Dept. of Anim. Sci.