Abstract：Meat restructuring technology is the process of regrouping lower-value trimmed meat to improve the quality
and value of products. Binders have a macromolecular structure that has the capacity to form matrices that retain aroma
and nutrients and also entrap large amounts of water in such a manner that exudation is prevented. They are used to bind
water and fat to stabilize meat emulsions in ground meat products. This paper reviews recent progress in the mechanism and
application of different kinds of binders (calcium alginate, transglutaminase, fibrinogen, food gum and so on) in restructured
meat processing, aiming to provide a theoretical basis for further research on restructured meat production.
刘 兵，韩 齐，孔保华*，孙方达. 重组肉加工中黏合剂的应用及研究进展[J]. 肉类研究, 2016, 30(11): 33-.
LIU Bing, HAN Qi, KONG Baohua*, SUN Fangda. Application of Binder in Restructured Meat Processing: A Review. Meat Research, 2016, 30(11): 33-.
