What is Mechanically Separated Meat?
Meat separated mechanically from bones after the removal of large pieces of meat is called mechanically separated meat (MSM).
What Does It Contain?
Mechanically separated meats contain more bone marrow, crushed bone, and less connective tissue. Compared to other meats, mechanically separated meat has a higher fat content and lower protein content. Its sensitivity to fat oxidation and high bacterial load are among its negative characteristics.
How Is It Obtained?
Although there are many methods, two methods stand out the most. The two-stage screw type continuous system and the single-stage press system are commonly used. The basic principle in these methods is to pass mixtures of meat and bone through mechanical processes to separate the mixture as much as possible from bone and connective tissue.
Why?
It is aimed to utilize the meat remaining on the bones after the main meat pieces are taken from both white and red meats. Especially in poultry meat, after separating main parts such as wings, breast, and thigh, the remaining parts include the rib cage, back, and neck, which constitute about 40% of the entire carcass. The goal is to include these remaining parts in the production process.
Usage Areas of Mechanically Separated Meat
As in many countries, it is used in our country in the production of salami, sausage, meatballs, nuggets, and burgers.
Legal Regulation
With the REGULATION ON TURKISH FOOD CODEX MEAT AND MEAT PRODUCTS (REGULATION NO: 2012/74) AMENDMENT REGULATION (REGULATION NO: 2015/7) published in the Official Gazette No. 29266 dated February 13, 2015, article 2, paragraph 2 states;
"Mechanically separated meats cannot be used in the production of products covered by this Regulation. Mechanically separated meat cannot be sold to businesses providing food services to the final consumer such as restaurants, hotels, and ready meal producers, nor directly to the final consumer, and it cannot be used in these businesses."