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Sectioned and Formed Meat Products

  • Chapter
Processed Meats

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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Authors and Affiliations

  1. Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA

    A. M. Pearson

  2. Marketing Department, Films Packaging Division, Union Carbide Corporation, Chicago, Illinois, USA

    F. W. Tauber

Authors
  1. A. M. Pearson
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  2. F. W. Tauber
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© 1984 The AVI Publishing Company, Inc.

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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

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-9694-2

  • Online ISBN: 978-94-010-9692-8

  • eBook Packages: Springer Book Archive

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