Restructured Whole-Tissue Meats 411
food company, Bernard Matthews, which
holds a patent (Matthews et al. 1989 ) for the
process used to produce the Lamb Medallion.
The patented process involves the continuous
manufacturing of a restructured lamb product
of New Zealand lamb. The company pro-
duces a restructured whole - tissue lamb
product branded as a Lamb Medallion using
a hot - set binding process. Bernard Matthews
New Zealand was aligned with the UK - based
Figure 23.4. Top to bottom = pictorial fl ow chart of hot - set restructuring of whole boneless lamb leg (A) and
shoulder (B) to obtain free - fl ow cubes; C = Bind strength measurement of restructured lamb loins.