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