Emulsified meat products (ham, suasage, salami, meat ball...) | Improve texture, elasticity, juiciness of final products |
| Improve water retention and increase the yields | |
| Improve the cutting ability to save the cost | |
| No influence on flavor | |
Restructured meat products | Restructure meat trimmings to any size for standardized products |
| Portion control | |
| High value addition | |
| No influence on flavor |