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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
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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
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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
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The characteristics of dark meat from poultry; such as its color, low plasticity, and high fat content; are caused by
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The meat is first finely ground and mixed with water. The mixture is then used in a
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is more malleable than dark meats and eases the process of meat distribution as
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product that contains fewer fats, pigments and less
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321:UGA scientist takes dark out of chicken meat
326:BBC News: Junk Food to be Banned in Schools
120:Learn how and when to remove this message
283:Carrick Devine & M. Dikeman (2004).
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249:Mechanically separated meat
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52:Please help
47:verification
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236:Food portal
210:or with an
138:meat slurry
18:Meat slurry
335:Categories
302:11 January
270:References
259:Pink slime
212:emulsifier
208:centrifuge
154:dark meats
80:newspapers
346:Fast food
201:fast food
193:myoglobin
162:pipelines
150:myoglobin
222:See also
110:May 2021
197:poultry
173:Poultry
156:. Meat
94:scholar
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264:Surimi
158:slurry
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341:Meat
304:2017
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181:pork
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177:Beef
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73:news
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