meat product
product derived from fresh meat of animals
processed meat
meat which has been modified in order either to improve its taste or to extend its shelf life
mechanically separated meat
paste-like meat product produced by forcing pureed or ground beef, pork, mutton, turkey or chicken, under high pressure through a sieve or similar device to separate the bone from the edible meat tissue
pink slime
meat product made by heating beef trimmings to 42 ℃, centrifuging away melted fat, freezing the remainder to −9 ℃ in a roller press, and exposing it to ammonia or citric acid to disinfect; used as a filler to ground beef in the US; banned in the EU
Advanced meat recovery
slaughterhouse process by which traces of skeletal muscle meat are removed from bones after primal cuts are carved off manually; the machinery scrapes, shaves, or presses the meat from the bone without breaking or grinding the bone
meat slurry
liquefied meat product that contains fewer fats, pigments and less myoglobin than unprocessed dark meat
steak
cut of meat (e.g. beef, pork)
cold cut
precooked or cured meat, often sausages or meat loaves, that are sliced and served cold or hot on sandwiches or on party trays