Genel olarak yeniden yapılandırılmış et, istenilen boyutta et dilimlerinin üretimi için küçük et parçalarının bir araya getirilmesi ile elde edilen daha büyük boyuttaki et parçalarıdır.

Introduction
Current trends show increasing consumer demand for
consumer-ready meat products with smaller portion sizes, less
fat and salt, as well as being easy and fast to cook.
Unfortunately, only 25% of a carcass yields middle cuts that are
normally used for consumer-ready steaks and kebabs. A large
part of the carcass is processed into lower value ground
products such as hamburger and sausages. Therefore, from a
processor’s point of view, there is a need for a technology to
increase the utilization and value of under-utilized cuts and
quality trimmings.
Şifre:''www.forumfood.net''