Animal species, meat ingredient properties, comminution equipment, mechanical action, product composition, type and level of non-meat ingredients, and thermal processing greatly affect the structural and organoleptic properties of meat products. However, additional research in the area of restructured meat products, meat protein functionality and lipid properties in meat products remains to be done. The interaction of meat proteins with lipids, water and ions should be further investigated. Considerable control of raw materials, mechanical action and heat processing is essential to make research applicable to product and process development.
Schmidt, Glenn R.
"Processing Effects on Meat Product Microstructure,"
Food Structure: Vol. 3
, Article 5.
Available at: http://digitalcommons.usu.edu/foodmicrostructure/vol3/iss1/5