Mechanically separated meat ( MSM), mechanically recovered/reclaimed meat ( MRM), or mechanically deboned meat ( MDM) is a paste-like meat product produced by forcing pureed or Ground meat beef, pork, mutton, Domestic turkey or chicken under high pressure through a sieve or similar device to separate the bone from the edible meat tissue. When poultry is used, it is sometimes called white slime as an analog to meat-additive pink slime and to meat extracted by advanced meat recovery systems, both of which are different processes. The process entails pureeing or grinding the carcass left after the manual removal of meat from the bones and then forcing the slurry through a sieve under pressure.
The resulting product is a blend primarily consisting of tissues not generally considered meat, along with a much smaller amount of actual meat (muscle tissue). In some countries such as the United States, these non-meat materials are processed separately for human and non-human uses and consumption. The process is controversial; Forbes, for example, called it a "not-so-appetizing meat production process".
Mechanically separated meat has been used in certain meat and meat products, such as and bologna sausage, since the late 1960s. However, not all such meat products are manufactured using an MSM process.
Safety and regulation
United States
In 1995, a U.S. Department of Agriculture-FSIS "final rule" (see 60 Federal Register 55962, 60 FR 55982–3) established separate standards for mechanically separated poultry and other meat. Mechanically separated poultry still has calcium content and bone size limits, but no longer any limits on fat and protein levels. It is now considered safe to use without restriction on proportion, but still needs to be labeled clearly. The rule took effect in 1996.
Significant restrictions were later placed on mechanically separated beef due to concerns about bovine spongiform encephalopathy (BSE), commonly known as "mad cow disease". Ultimately, products with mechanically separated beef have been prohibited for human consumption since 2004:
European Union/United Kingdom
As of 1997, the European Union regulates MSM by the source material, fat (and peroxidation value), protein, and calcium content, bone particle sizes, and by how it is produced and stored. Since 2010, the European Union distinguishes between low-pressure MSM and high-pressure MSM. "Low pressure" MSM is produced by advanced meat recovery (AMR) and is similar to mince meat in terms of appearance and the extent of muscle fiber damage. In a conventional high-pressure process, the meat is pressed through a sieve and the result is the typical paste. High-pressure MSM comes with more risk of Microorganism growth. However, if European regulations are followed (high-pressure MSM must be immediately Frozen food and can only be used in cooked products), there is no additional risk compared to conventional meat products. Low-pressure MSM corresponds to the class of AMR meat in US regulation, while high-pressure MSM corresponds to the class of MSM.
See also
External links
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