Mechanically deboned meat

Authors

• L. Riihonen Finnish Meat Research Centre, Box 56, SF-13101 Hämeenlinna, Finland
• J. Laine Finnish Meat Research Centre, Box 56, SF-13101 Hämeenlinna, Finland
• P. Linko Laboratory of Biotechnology and Food Engineering, Department of Chemical Engineering, Helsinki University of Technology, SF-02150 Espoo, Finland

DOI: https://doi.org/10.23986/afsci.72911

Abstract

Mechanically deboned meat (MDM) and mechanically deboned tissue (MDT) are used in the meat industry to an ever-increasing degree. The quality of mechanically deboned meat, its high protein content, good technological characteristics and comparatively low cost make the product a profitable and useful raw material. Mechanically deboned meat is a wholesome, nutritious, highly palatable product with a bright future as food. Its properties permit its incorporation in the production of heat-processed meat products composed of comminuted raw materials. Regulations are given in the legislation of several countries concerning the chemical composition, use and storage of such meat.