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About combined meat products

Consumers are increasingly asking for convenience products of consistent weight and shape. They want slices, steaks or schnitzels that are identical, easy to prepare, and that represent good value for money. Consumers also want products with a good nutritional value. Meals have to contribute to a healthy diet and must be safe.
A good way of complying with all these consumer requirements is to cut the meat into small pieces and then create the desired products out of it. These products are called combined meat products.

An age-old process

People have been binding and forming foodstuffs for centuries. A well-known example is the use of egg to make good meatballs. But gelatine and vegetable products such as potato starch also have a binding effect.  Enzymes and proteins are the main actors in this process.

To be able to make combined meat products, producers use additives such as natural enzymes and proteins. During the production process, these additives ensure that the products are consistent , tender and succulent, with good flavour and colour, a good texture and identical shapes and weights.

From large to small to large meat products

Combined meat is the result of binding smaller pieces of meat together and forming them into a larger piece from which products are made that perfectly complement consumer requirements.
This is done in two ways.
In the first method, meat producers start by converting large cuts of meat into smaller pieces. These are then put into moulds and bonded, to create a large piece of meat from which meat products of the right size, weight and shape are then made.
The other method involves meat producers using smaller, less easily usable pieces of meat that are left behind after meat processing. Examples of this are the tips of tenderloins or pieces of meat that are left behind after cutting rump steak. After a binding and forming process, this meat is turned into attractive cuts or innovative products that comply with consumers' wishes.