Recent Insights into Bonding Technologies in Restructured Meat Production: A Review

Overview

Journal Food Chem X

Date 2024 Sep 2

PMID 39220417

Authors

Zongyao Ren

Zhijie Li

Zhonghai Hu

Wenyun Xia

Mi Zhou

Zhenjie Pan

Jingjun Li

Zongyuan Zhen

Affiliations

Soon will be listed here.

Abstract

Restructuring meat products is one way of improving material utilization and economic efficiency. In this process of combining meat pieces or granules to form larger pieces of meat, the additives and processing techniques employed in bonding the restructured meat play crucial roles in the formation of the structure and appearance of the meat while simultaneously reducing nutrient and water loss and enhancing flavor. This study reviews the adhesives commonly used in meat recombination technology, including transglutaminase, glucono-delta-lactone, fibrin, gelatin, and gel emulsifiers such as hydrophilic colloid, phosphate, starch, and cellulose. Additionally, processing technologies such as high-pressure, ultrasonic, vacuum-assisted, microwave, and three-dimensional printing are discussed, with emphasis on their principles, properties, functionalities, and safety. The study further summarizes the application and research progress of various bonding techniques in restructured meat. It analyzes the advantages, challenges, and development prospects of these techniques to provide support for further research in this field.

Citing Articles

Rheological and Gelling Properties of Chicken-Mushroom Hybrid Gel for Flexitarian-Friendly Functional Food Applications.

Mussa N, Chaijan M, Thongkam P, Wongnen C, Kitpipit W, Cavdar H Foods. 2025; 14(4).

PMID: 40002089 PMC: 11853852. DOI: 10.3390/foods14040645.

Research on a new process of reconstituted landess goose steak.

Zhang S, Wang H, Li S, Zhang J, Zhuang L, Li S Food Chem X. 2025; 25:102118.

PMID: 39867222 PMC: 11758398. DOI: 10.1016/j.fochx.2024.102118.

A Review on the Application of Animal-Based Materials Using Three-Dimensional (3D) Printing and Protein Restructuring Technologies.

Choi H, Lim E, Kim H Food Sci Anim Resour. 2025; 45(1):282-302.

PMID: 39840247 PMC: 11743844. DOI: 10.5851/kosfa.2024.e132.

Techniques and Emerging Trends in Flavor and Taste Development in Meat.

Hossain M, Alam A, Kim S, Kim C, Joo S, Hwang Y Food Sci Anim Resour. 2025; 45(1):266-281.

PMID: 39840245 PMC: 11743836. DOI: 10.5851/kosfa.2024.e131.

Research Progress and Teaching Exploration of Physical Processing Technology for Reduced-Salt Gel Meat Products.

Kang Z, Hou Q, Xu J Foods. 2024; 13(22).

PMID: 39594022 PMC: 11594212. DOI: 10.3390/foods13223606.

References

Kaic A, Janjecic Z, Zgur S, Sikic M, Potocnik K . Physicochemical and Sensory Attributes of Intact and Restructured Chicken Breast Meat Supplemented with Transglutaminase. Animals (Basel). 2021; 11(9). PMC: 8471920. DOI: 10.3390/ani11092641. View

Yang Y, Zhou G, Xu X, Wang Y . Rheological properties of myosin-gelatin mixtures. J Food Sci. 2007; 72(5):C270-5. DOI: 10.1111/j.1750-3841.2007.00390.x. View

Kim S, Kim T, Ku S, Kim M, Jung S, Yong H . Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan. J Anim Sci Technol. 2020; 62(4):553-564. PMC: 7416162. DOI: 10.5187/jast.2020.62.4.553. View

Fulladosa E, Serra X, Gou P, Arnau J . Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content. Meat Sci. 2010; 82(2):213-8. DOI: 10.1016/j.meatsci.2009.01.013. View

Bai G, Pan Y, Zhang Y, Li Y, Wang J, Wang Y . Research advances of molecular docking and molecular dynamic simulation in recognizing interaction between muscle proteins and exogenous additives. Food Chem. 2023; 429:136836. DOI: 10.1016/j.foodchem.2023.136836. View

Zeng L, Ruan M, Liu J, Wilde P, Naumova E, Mozaffarian D . Trends in Processed Meat, Unprocessed Red Meat, Poultry, and Fish Consumption in the United States, 1999-2016. J Acad Nutr Diet. 2019; 119(7):1085-1098.e12. PMC: 6689198. DOI: 10.1016/j.jand.2019.04.004. View

Garner L, Brooks L, Spencer L, Rehm J, Kataria J, Morey A . Effect of Pre-Blended Phosphates on the Freezing Quality Characteristics of Ground Woody Breast Meat Compared to Normal Meat. Animals (Basel). 2020; 10(10). PMC: 7602641. DOI: 10.3390/ani10101880. View

Shi H, Zhou T, Wang X, Zou Y, Wang D, Xu W . Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate. Food Chem. 2021; 358:129873. DOI: 10.1016/j.foodchem.2021.129873. View

Romero de Avila M, Hoz L, Ordonez J, Cambero M . Dry-cured ham restructured with fibrin. Food Chem. 2014; 159:519-28. DOI: 10.1016/j.foodchem.2014.03.051. View

10.

Barretto T, Bellucci E, Barbosa R, Pollonio M, Romero J, Silva Barretto A . Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham. Meat Sci. 2020; 165:108130. DOI: 10.1016/j.meatsci.2020.108130. View

11.

Li J, Zhou Y, Li Z, Ma Z, Ma Q, Wang L . Mechanism for improving the gel properties of transglutaminase-mediated porcine myofibrillar protein by ultrasonic pretreatment combined with carrageenan. Food Chem. 2023; 426:136635. DOI: 10.1016/j.foodchem.2023.136635. View

12.

Schutte S, Marais J, Muller M, Hoffman L . Replacement of Sodium Tripolyphosphate with Iota Carrageenan in the Formulation of Restructured Ostrich Ham. Foods. 2021; 10(3). PMC: 8000494. DOI: 10.3390/foods10030535. View

13.

Kim S, Kim T, Kim H, Jung S, Yong H, Choi Y . Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam. Foods. 2021; 10(4). PMC: 8066036. DOI: 10.3390/foods10040762. View

14.

Gravelle A, Marangoni A . Dataset on the small- and large deformation mechanical properties of emulsion-filled gelatin hydrogels as a model particle-filled composite food gel. Data Brief. 2021; 38:107410. PMC: 8479625. DOI: 10.1016/j.dib.2021.107410. View

15.

Shao L, Bi J, Dai R, Li X . Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter. Food Res Int. 2020; 138(Pt B):109788. DOI: 10.1016/j.foodres.2020.109788. View

16.

Cruz-Romero M, OFlynn C, Troy D, Mullen A, Kerry J . The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated Meat. Foods. 2022; 11(1). PMC: 8750991. DOI: 10.3390/foods11010017. View

17.

Hu Y, Zhang L, Yi Y, Solangi I, Zan L, Zhu J . Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy. Food Chem. 2020; 338:128146. DOI: 10.1016/j.foodchem.2020.128146. View

18.

Fatima S, Khare S . Effect of key regulators in augmenting transcriptional expression of Transglutaminase in Streptomyces mobaraensis. Bioresour Technol. 2021; 340:125627. DOI: 10.1016/j.biortech.2021.125627. View

19.

Wei S, Liang X, Kong B, Cao C, Zhang H, Liu Q . Investigation of the effects and mechanism of incorporation of cross-linked/acetylated tapioca starches on the gel properties and in vitro digestibility of kung-wan. Meat Sci. 2023; 204:109265. DOI: 10.1016/j.meatsci.2023.109265. View

20.

Baugreet S, Kerry J, Brodkorb A, Gomez C, Auty M, Allen P . Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design. Meat Sci. 2018; 142:65-77. DOI: 10.1016/j.meatsci.2018.03.024. View