ABSTRACT
The market search for convenience, that is, small portions and ease of preparation, was one of the drivers for the creation of the meat products class called restructured meat products. These products offer benefits to the industry and consumers. For example, the industry transforms raw materials of lesser value into products with higher added value, while consumers can buy quality products that are very similar to the whole muscle but at lower prices. Moreover, there is an opportunity to develop new products in a multipurpose production line (Barbut 2002; Jiménez-Colmenero et al. 2003; Olivo 2006).
