The mechanically recovered poultry meat (MRPM) is a very
inexpensive raw material, sometimes of a low technological and
nutritive value. Moreover, the raw material obtained by mechanical
separation of meat from bones is characterised by a changeable
chemical composition, low microbiological stability and high variability
in functional processing properties (Negrao et al., 2005;
Serdaroglu and Turp, 2005; EFSA, 2013). However, its quality is
strongly influenced the type of equipment used for the mechanical
separation. MRPM is mainly applied as an additive in the production
of low price meat products, subjected to thermal processing.