title: Nutrient quality and acceptability of mechanically deboned meat.
abstract: The meat processing industry has great incentive to push for the lifting of the ban on MDM. By using MDM equipment, much meat now being lost could be salvaged for human consumption with great economies and world food shortage implications. The properties of mechanically deboned meat vary with the percentage of bone and marrow in the original products, the equipment, and by other factors. The question of future use of MDM hinges on its readmission to the market, based on safety and health aspects. Dietiticians and others in health care service may be asked to give an opinion concerning the use of MDM. Consideration of the possible addition of nutrients over and above those usually supplied in meats may be a positive factor. Certainly, if its use is reinstated, health care professionals will need to be aware of the implications of including such products in the foods chosen for themselves and their patients.
mesh_terms: D000818:Animals; D001205:Ascorbic Acid / Q000032:analysis; D001842:Bone and Bones; D002136:Calcium, Dietary; D002417:Cattle; D004041:Dietary Fats; D004044:Dietary Proteins; D005459:Fluorides / Q000032:analysis; D005511:Food Handling / Q000592:standards; D007501:Iron / Q000032:analysis; D007880:Legislation, Drug; D008460:Meat; D009747:Nutritional Physiological Phenomena; D013552:Swine; D014481:United States
chemical_list: D002136:Calcium, Dietary; D004041:Dietary Fats; D004044:Dietary Proteins; D007501:Iron; D001205:Ascorbic Acid; D005459:Fluorides