The fresh-meat forming process works best with quality raw materials, but equipment and process can overcome many raw-material flaws. Many processors still are making a careful selection of raw materials, such as using cuts or carcasses that have different performance, fat types, textures and flavors as well as different protein function, says Jeff Sindelar, associate professor and extension meat specialist in the Animal Sciences College of Agricultural and Life Sciences at the University of Wisconsin, in Madison.
These raw materials are then subjected to advanced upstream processing, such as precise grind speed and size, which affects the grind quality. This then funnels into the actual forming process with fresh products being formed numerous ways today.