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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Scientific Agricultural Society of Finland
1990-12-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/72911 |
| _version_ | 1818947784013774848 |
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| author | L. Riihonen J. Laine P. Linko |
| author_facet | L. Riihonen J. Laine P. Linko |
| author_sort | L. Riihonen |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-12-20T08:36:24Z |
| format | Article |
| id | doaj.art-79a85f4f013b4df49a6c0636942ffeab |
| institution | Directory Open Access Journal |
| issn | 1459-6067 1795-1895 |
| language | English |
| last_indexed | 2024-12-20T08:36:24Z |
| publishDate | 1990-12-01 |
| publisher | Scientific Agricultural Society of Finland |
| record_format | Article |
| series | Agricultural and Food Science |
| spelling | doaj.art-79a85f4f013b4df49a6c0636942ffeab2022-12-21T19:46:33ZengScientific 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 |
| spellingShingle | L. Riihonen J. Laine P. Linko Mechanically deboned meat Agricultural and Food Science |
| title | Mechanically deboned meat |
| title_full | Mechanically deboned meat |
| title_fullStr | Mechanically deboned meat |
| title_full_unstemmed | Mechanically deboned meat |
| title_short | Mechanically deboned meat |
| title_sort | mechanically deboned meat |
| url | https://journal.fi/afs/article/view/72911 |
| work_keys_str_mv | AT lriihonen mechanicallydebonedmeat AT jlaine mechanicallydebonedmeat AT plinko mechanicallydebonedmeat |