Meat slurry
Encyclopedia
A meat slurry, reconstituted meat, or emulsified meat is a liquefied meat
product that contains fewer fats, pigments and less myoglobin
than unprocessed dark meats. Meat slurry
also eases the process of meat distribution and is more malleable than dark meats.
Meat slurry is not designed to sell for general consumption; rather, it is used as a meat supplement in food products for humans, such as chicken nuggets, and food for domestic animals. Poultry
is the most common meat slurry; however, beef
and pork
are also used.
, a pigmented chemical compound found in muscle tissue that undergoes frequent use. Because domestic poultry
rarely fly, the flight muscles in the breast contain little myoglobin
and appear white. Dark meat which is high in myoglobin is less useful in industry, especially fast food
, because it is difficult to mold into shapes. Processing dark meat into a slurry makes it more like white meat, easier to prepare and more attractive.
The meat is first finely ground and mixed with water. The mixture is then used in a centrifuge
or with an emulsifier to separate the fats and myoglobin
from the muscle. The product is then allowed to settle into three layers: meat, excess water, and fat.
The remaining liquefied meat is then flash-frozen
and packaged.
Meat
Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...
product that contains fewer fats, pigments and less myoglobin
Myoglobin
Myoglobin is an iron- and oxygen-binding protein found in the muscle tissue of vertebrates in general and in almost all mammals. It is related to hemoglobin, which is the iron- and oxygen-binding protein in blood, specifically in the red blood cells. The only time myoglobin is found in the...
than unprocessed dark meats. Meat slurry
Slurry
A slurry is, in general, a thick suspension of solids in a liquid.-Examples of slurries:Examples of slurries include:* Lahars* A mixture of water and cement to form concrete* A mixture of water, gelling agent, and oxidizers used as an explosive...
also eases the process of meat distribution and is more malleable than dark meats.
Meat slurry is not designed to sell for general consumption; rather, it is used as a meat supplement in food products for humans, such as chicken nuggets, and food for domestic animals. Poultry
Poultry
Poultry are domesticated birds kept by humans for the purpose of producing eggs, meat, and/or feathers. These most typically are members of the superorder Galloanserae , especially the order Galliformes and the family Anatidae , commonly known as "waterfowl"...
is the most common meat slurry; however, beef
Beef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
and pork
Pork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
are also used.
Properties and production
Dark meat from poultry's characteristics, its color, low plasticity and high fat content, are caused by myoglobinMyoglobin
Myoglobin is an iron- and oxygen-binding protein found in the muscle tissue of vertebrates in general and in almost all mammals. It is related to hemoglobin, which is the iron- and oxygen-binding protein in blood, specifically in the red blood cells. The only time myoglobin is found in the...
, a pigmented chemical compound found in muscle tissue that undergoes frequent use. Because domestic poultry
Poultry
Poultry are domesticated birds kept by humans for the purpose of producing eggs, meat, and/or feathers. These most typically are members of the superorder Galloanserae , especially the order Galliformes and the family Anatidae , commonly known as "waterfowl"...
rarely fly, the flight muscles in the breast contain little myoglobin
Myoglobin
Myoglobin is an iron- and oxygen-binding protein found in the muscle tissue of vertebrates in general and in almost all mammals. It is related to hemoglobin, which is the iron- and oxygen-binding protein in blood, specifically in the red blood cells. The only time myoglobin is found in the...
and appear white. Dark meat which is high in myoglobin is less useful in industry, especially fast food
Fast food
Fast food is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a...
, because it is difficult to mold into shapes. Processing dark meat into a slurry makes it more like white meat, easier to prepare and more attractive.
The meat is first finely ground and mixed with water. The mixture is then used in a centrifuge
Centrifuge
A centrifuge is a piece of equipment, generally driven by an electric motor , that puts an object in rotation around a fixed axis, applying a force perpendicular to the axis...
or with an emulsifier to separate the fats and myoglobin
Myoglobin
Myoglobin is an iron- and oxygen-binding protein found in the muscle tissue of vertebrates in general and in almost all mammals. It is related to hemoglobin, which is the iron- and oxygen-binding protein in blood, specifically in the red blood cells. The only time myoglobin is found in the...
from the muscle. The product is then allowed to settle into three layers: meat, excess water, and fat.
The remaining liquefied meat is then flash-frozen
Flash freezing
Flash freezing refers to the process in various industries whereby objects are quickly frozen by subjecting them to cryogenic temperatures....
and packaged.