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Meat slurry is not designed to sell for general consumption; rather, it is used as a meat supplement in food products, such as Chicken Nuggets . PROPERTIES AND PRODUCTION Dark meat from Poultry is often viewed as less palatable because of its color, low plasticity and high fat content. This meat is less useful in industry, especially fast food, because it is difficult to mold into shapes. These characteristics are caused by myoglobin, a pigmented chemical compound found in muscle tissues. Myoglobin is most prevalent in tissue that undergoes frequent use. Because domestic Poultry rarely fly, the breast—the muscle group responsible for flight in Avifauna —contains little myoglobin and appears white. This is why the meat of wild game is often all dark. The meat is first finely ground and mixed with water. The mixture is then used in a Centrifuge or with an Emulsifier to separate the fats and myoglobin from the muscle. The product is then allowed to settle. The result is three layers, meat, excess water and fat. The remaining liquified meat is then flash frozen and packaged. Poultry is the most common meat slurry; however, beef and pork are also used. EXTERNAL LINKS
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