Manufacturers face an important decision: the optimal combination of raw materials,
ingredients, and process parameters to achieve a high quality product with low production
costs full filling legal restrictions. Several studies applied optimization methods
to finely comminuted products. Good quality models are required to describe the relationship
between formulation variables and end product quality. This is still diffi cult to
achieve because different raw materials (i.e.,meat trimmings and animal fat) show a large
variability in their biochemical and functional properties