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| Progress in Restructured Meat Products: Research and Application |
| CHENG Keyu, ZENG Xianjun, YU Limei, LIU Qiaoyu, HUANG Guiying, ZENG Xiaofang, WEI Xianling |
| 1. Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; 2. Guangzhou Jiangfeng Industry Wengyuan Co. Ltd., Shaoguan 512600, China |
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Abstract A large amount of by-products will be inevitably produced during the processing of meat products. Restructured meat is meat products with edible value or higher added value that are produced through the rational utilization of these by-products by mechanically processing them or bonding them together with additives. In this paper, the definition, formation mechanism, and bonding methods of restructured meat are introduced, and the main methods for processing restructured meat are summarized. In addition, this review focuses on the origin and action mechanism of transglutaminase (TGase), a binder for restructured meat, as well as its function in restructured meat products. Finally, an outlook on the future development of restructured meat is provided to guide future research and industrial application.
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2025, Vol. 39 
