Abstract
Technically speaking, sectioned and formed meats are restructured products, since they are partially disassembled and then reassembled to form products resembling intact meat cuts. Sectioned and formed meats products differ, however, from restructured products, which are manufactured by flaking or dicing and then reforming. Sectioned and formed products do not utilize grinding, chopping, emulsification, slicing or flaking except for preparation of binders. Sectioned and formed meats are intact muscles or sections of muscles as the major meat component, while the particles of meat are used only as binding substances. Sectioned and formed meats comprise the largest single category of restructured products, from the standpoint of both volume and value. Sectioned and formed meats are discussed in this chapter and other restructured meat products are discussed separately in chapter 15.
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Pearson, A.M., Tauber, F.W. (1984). Sectioned and Formed Meat Products. In: Processed Meats. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-9692-8_7
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DOI: https://doi.org/10.1007/978-94-010-9692-8_7
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