Handbook of Meat Processing

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.