Restructured Red Meat Products: In Review

Restructuring of meat products received considerable attention in the early 1970's. Although the economics and processing of restructuring meats appear favorable to producing a product that has the palatability attributes that are between an intact muscle steak and ground beef, the product has not largely been accepted by either the retail market or institutional trade. This review of literature of restructured red meat products is intended to establish the present state of the art and recommend research needs for the future.