ABSTRACT
Introduction ................................................................................................................................. 246 Product categories ....................................................................................................................... 246
Formed (sectioned and formed, restructured) products .................................................. 246 Emulsied (comminuted) products ..................................................................................... 247
Raw materials .............................................................................................................................. 248 Formed (sectioned and formed, restructured) and emulsied products ....................... 248
Specications and sampling of raw materials ............................................................... 248 Raw-material condition .................................................................................................... 249
Functional attributes of raw materials ................................................................................ 251 Nonmeat ingredients ..................................................................................................................254