Mechanically Deboned Meat and Restructured Meat

Mechanically Deboned Meat

The traces of meat left on the bones after butchering can be collected and sold as mechanically deboned meat. This is accomplished by grinding the remaining meat and bones together, and removing the bone by putting the mixture through a sieve. The resulting meat contains ground bone, bone marrow, and soft tissue and is most commonly used in further processed meat products. The presence of the bone increases the calcium and trace mineral content of the meat. Processeed meat products containing up to, but no more than, 20 percent mechanically boned meat must include the designation “mechanically separated meat” on the food product’s ingredient list.

Restructured Meat

Restructured or fabricated meat is made from meat trimmings and/or lower-grade carcasses. It is similar to real meat in texture, flavor, and appearance, but is less expensive. The meat trimmings are broken down to particle size by flaking, shredding, grinding, or chopping, and are then bound together into uniform shapes and sizes. Some natural binding between the meat’s proteins occurs, but binding is further accomplished by adding nonmeat ingredients such as egg albumen, gelatin, textured soy protein, and wheat or milk proteins. The uniformity in shape and weight of the types of products that is made possible with restructured meat makes it ideal for the fast-food industry and food service establishments.