Mechanically deboned meat

Mechanically deboned meat

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...

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Bibliographic Details
Main Authors: L. Riihonen, J. Laine, P. Linko
Format: Article
Language:English
Published: Scientific Agricultural Society of Finland 1990-12-01
Series:Agricultural and Food Science
Online Access:https://journal.fi/afs/article/view/72911
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spelling doaj-79a85f4f013b4df49a6c0636942ffeab2020-11-24T21:07:48ZengScientific Agricultural Society of FinlandAgricultural and Food Science1459-60671795-18951990-12-01625Mechanically deboned meatL. Riihonen0J. Laine1P. Linko2Finnish Meat Research Centre, Box 56, SF-13101 Hämeenlinna, FinlandFinnish Meat Research Centre, Box 56, SF-13101 Hämeenlinna, FinlandLaboratory of Biotechnology and Food Engineering, Department of Chemical Engineering, Helsinki University of Technology, SF-02150 Espoo, FinlandMechanically 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.https://journal.fi/afs/article/view/72911
collection DOAJ
language English
format Article
sources DOAJ
author L. Riihonen
J. Laine
P. Linko
spellingShingle L. Riihonen
J. Laine
P. Linko
Mechanically deboned meat
Agricultural and Food Science
author_facet L. Riihonen
J. Laine
P. Linko
author_sort L. Riihonen
title Mechanically deboned meat
title_short Mechanically deboned meat
title_full Mechanically deboned meat
title_fullStr Mechanically deboned meat
title_full_unstemmed Mechanically deboned meat
title_sort mechanically deboned meat
publisher Scientific Agricultural Society of Finland
series Agricultural and Food Science
issn 1459-6067
1795-1895
publishDate 1990-12-01
description 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.
url https://journal.fi/afs/article/view/72911
work_keys_str_mv AT lriihonen mechanicallydebonedmeat
AT jlaine mechanicallydebonedmeat
AT plinko mechanicallydebonedmeat
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