However, the fat can be ground 4 mm or smaller and returned to the meat mixture to help maintain juiciness, especially if the restructured product is to be held for extended times on steam tables or in other heating apparatus. Color problems will be magnified with restructuring especially if particle size is reduced. Meat with color defects such as pale soft areas or extremely dark patches results in a product that appears blotchy and unappetizing. Use of previously frozen meat can create problems when using cold-set binders. It is important that the meat be completely thawed and that the drip is drained off or tumbled back into the product before the binders are added.
Excess liquid interferes with the binding of most of the cold-set products.
This problem is minimal with traditional methods of restructuring. Recent innovations in cold-set binder technology have created an increased interest in restructured meat products. With a little imagination restructured products can greatly add to your product line without needing new equipment. Also, this technology can be utilized to improve yields on portion cutting of steaks and roasts. Trim that would traditionally have been used for hamburger can now be utilized as a higher quality alternative.