摘要：Mechanically deboned meat (MDM) is the meat separated from carcass by mechanically deboning after removal of the large pieces from carcass by hand and called as mechanically deboned chicken meat, mechanically deboned fish or mechanically deboned veal according to the meat type used for production. It is added to the formulation of beef patties, dry soups and emulsion type products such as frankfurters as an ingredient due to its good economical and functional properties. Composition of MDM differs from hand deboned meat because of its bone marrow and powdered bone contents. MDM is of great importance due to its high calcium, fluorine, and iron content and due to its good emulsion stability, emulsion capacity and water holding capacity. However, susceptibility to oxidative rancidity and high microbial load are disadvantages of MDM. Research needs to be done on MDM, which is a good protein source from animal origin in eliminating protein shortages in order to achieve good product stability and improve the product quality.
