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A reconstituted meat, meat slurry, or emulsified meat is a liquefied meat product that contains fewer fats, pigments and less myoglobin than unprocessed dark meats.Meat slurry is more malleable than dark meats and eases the process of meat distribution as pipelines may be used.
Mechanically separated meat: pasztet Mechanically deboned meat: frozen chicken Mechanically separated meat (MSM), mechanically recovered/reclaimed meat (MRM), or mechanically deboned meat (MDM) is a paste-like meat product produced by forcing pureed or ground beef, pork, mutton, turkey or chicken under high pressure through a sieve or similar device to separate the bone from the edible meat ...
Manure slurry, a mixture of animal waste, organic matter, and sometimes water often known simply as "slurry" in agricultural use, used as fertilizer after aging in a slurry pit; Meat slurry, a mixture of finely ground meat and water, centrifugally dewatered and used as a food ingredient. An abrasive substance used in chemical-mechanical polishing
Lean finely textured beef in its finished form, from an ABC News report about the product. Lean finely textured beef (LFTB [1])—also called finely textured beef, [2] boneless lean beef trimmings (BLBT [3]), and colloquially known as pink slime—is a meat by-product used as a food additive to ground beef and beef-based processed meats, as a filler, or to reduce the overall fat content of ...
Reconstituted meat From an alternative name : This is a redirect from a title that is another name or identity such as an alter ego, a nickname, or a synonym of the target, or of a name associated with the target.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Potato starch slurry Roux. A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics.
The manure is usually stored in slurry form (slurry is a liquid mixture of urine and feces). During storage on the farm, slurry emits methane and when manure is spread on fields it emits nitrous oxide and causes nitrogen pollution of land and water. Poultry manure from factory farms emits high levels of nitrous oxide and ammonia. [108]