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adhesive liquid) for about two minutes; (3) meats are related to the method of restructur-
the binder-coated slices are then loaded into ing and the type of binder used. The color
a coextrusion machine and pumped through and overall appearance of raw slices of beef
to the extrusion head; fat-forming fluid rolls restructured using ActivaTM binding
(emulsified mixture of fat and meat) is also system were preferred over those restructured
loaded into the extruder and pumped to using the alginate binding system (Farouk et
another region of the extrusion head; (4) the al. 2005b). Color and appearance problems
coated slices and the fat-forming fluid are may not be as important in hot-set restruc-
coextruded in the desired shape onto a tured products, since they are likely to be sold
moving conveyor; (5) the coextrudate is then in cooked or frozen form compared with
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