Binding meat pieces involves the use of proteins. These proteins may include soy products, dairy products, egg products or myofibrillar proteins. The same basic technology is used as discussed for sectioned and formed meat products with here being no tumbling and massaging. The moisture to protein ratios of various tissues are very important for use as guidelines in predicting the composition of the finished product. Fat content is influenced by grade and variation in fat content may be too high.
Color index follows the same logic.
Will receive the highest scores. Moisture protein ratio, fat- lean ratio, amount of pigment as well as their ability to bind moisture and emulsify fat. These properties are collectively referred to as the binding ability of meat.