Meat slurry

Form of meat (in the media also adhesive meat) is a meat product made from smaller pieces of meat - is put together - usually pork or poultry. In this way, smaller pieces of meat after slaughter and cutting of the animal not only for sausage or ground beef, but as larger, natural meat parts can be used. Form of meat is used for cooking ham, chips, chicken nuggets and the like, especially in ready meals and in restaurants. In the composition to form meat is different - apart from a possible salt and spice adding - not of waxed meat.

Production

To prepare the meat chunks are first tumbled, so drumming machine, whereby the composite of the muscle relaxes, muscle attrition arises and emerges at the surface of protein. This can be assisted by the addition of salt or curing salt and enzymes such as transglutaminase. The resulting fry like mass can not be more than five volume percent of the total amount ( in poultry ten percent) in Germany. After tumbling, the mass is pressed into molds and either frozen or heated, so that the leaked protein coagulates and connects the chunks into one piece. Depending on the use spices and flavorings are not added or the molded parts breaded.

Criticism

In the 1980s, then became increasingly common place meat in the form of criticism, because it could mislead the consumer - at that time there was no clear labeling. Today must be in accordance with the guidelines of the German Food Code products and dishes from the form of meat by a prefixed " form of meat " and a trailing explanation are identified, such as " formed meat ham, meat parts joined together" to form meat from ham.

In a test of chicken nuggets from the form of meat in the Austrian newspaper consumer of September 2011, four out of eight samples were classified as a " fry -like foamy, starchy mass with muscle fibers grown skeletal muscles, connective tissue, spice parts, sometimes chicken skin ".

Imitate

Meat may form according to the German guidelines only of meat, possibly still exist salt, curing salt and spices. However, the production method also allows the stretching with additives. Thus, the mass, especially if it consists of very small pieces of meat and fibers, are added ice - the water is bound as in sausage production. Amplifying allows the water uptake by the addition of starch, protein, eg from milk, blood plasma, soy or wheat, and gelling agents. As a rule, spice and flavorings are also included. Such products may contain up to 40 percent added water, and the meat portion must not be much higher. With so produced, imported cooked ham substitute the average meat content from 1993 to 2008 fell from 83 to 57 percent. In this way, stretched products have a brühwurstähnliche consistency and mostly contain only very small pieces of meat.

This also aliud ( Latin for " another " ) listed products may not be marketed as a form of meat on the market in Germany, often they also fulfill the requirements for not scalded. A valid name under which there has not been, similar to art cheese.

In a study of the Hessian Ministry of Consumer Protection from 2006 to 2009 used in catering establishments with 500 samples, 68 percent of companies such imitations instead of cooked ham, meat form specified on the menu (front ) ham or " pizza ham ". The spread of such products labeled " Pizza ham " is also not allowed in Germany.

Prosciutto

Prosciutto normally consists of an Overgrown fat and meat content. For the layman hardly distinguishable prosciutto can be glued together with the enzyme transglutaminase from individual pieces. A duty to warn does not exist.

Meat slurry

Production

Criticism

Imitate

Prosciutto

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