Question
Explain the various methods used for restructuring meat products.
Answer :
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Restructured meat products are manufactured by converting small meat pieces, trimmings, or low-value cuts into products that resemble intact muscle cuts or convenient portioned items. Restructuring improves value, palatability, and utilization of raw materials. Various methods are used for restructuring meat products depending on the desired texture, shape, and binding strength. Chunking and forming is a common method in which lean meat is cut into cubes or flakes and mixed with salt and phosphates. Salt extracts myofibrillar proteins that act as natural binders. The mixture is moulded into desired shapes such as steaks, roasts, or nuggets and then chilled or cooked. Flaking and tumbling involves passing meat through flakers
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