Sliceability of sectioned and formed meat products is affected by the bind-strength between meat pieces cooked together in the casing or mold and the firmness of the meat pieces. Product bind results from the extraction of muscle proteins to the surface of meat pieces, to produce a protein exudate that is sufficient to bind the pieces together during the cooking process and to hold them together during slicing. Poor binding products will tear and break apart during high-speed slicing, resulting in a lower percentage of sellable product.
Meat product firmness is related to protein extraction and is affected by muscle quality (lack of the pale, soft and exudative/PSE condition), and product temperature. PSE pork, when cooked, has a soft texture that falls apart, and is sometimes described as tuna muscle, because of this appearance. Turkey breasts are also susceptible to PSE-like condition which causes soft texture and poor binding ability.