Utilization of Twin Screw Cold Extrusion to Manufacture Restructured Chops from Lower-Valued Pork

Authors

Wesley Osburn, University of Nebraska-Lincoln
Roger W. Mandigo, Universit y of Nebraska - LincolnFollow
Paul Kuber, University of Nebraska-Lincoln

Date of this Version

1995

Comments

Published in 1995 Nebraska Swine Report, edited by Duane Reese; published and copyright © 1995 Animal Science Department, University of Nebraska – Lincoln.

Abstract

Restructured meat products are commonly manufactured by using lower-valued meat trimmings reduced in size by comminution (flaking, chunking, grinding, chopping or slicing). The comminuted meat mixture is mixed with salt and water to extract salt-soluble proteins. These extracted proteins are critical to produce a “glue” which binds muscle pieces together. These muscle pieces may then be reformed to produce a “meat log” of specific form or shape. The log is then cut into steaks or chops which, when cooked, are similar in appearance and texture to their intact muscle counterparts.