Mechanically separated meat

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Mechanically separated meat (MSM), mechanically recovered/reclaimed meat (MRM), or mechanically deboned meat (MDM) is a paste-like meat product produced by forcing pureed or ground beef, pork, mutton, turkey or chicken under high pressure through a sieve or similar device to separate the bone from the edible meat tissue. When poultry is used, it is sometimes called white slime as an analog to meat-additive pink slime and to meat extracted by advanced meat recovery systems, both of which are different processes. The process entails pureeing or grinding the carcass left after the manual removal of meat from the bones and then forcing the slurry through a sieve under pressure.

The resulting product is a blend primarily consisting of tissues not generally considered meat along with a much smaller amount of actual meat (muscle tissue). In some countries such as the United States, these non-meat materials are processed separately for human and non-human uses and consumption.^[1] The process is controversial; Forbes, for example, called it a "not-so-appetizing meat production process".^[2]

Mechanically separated meat has been used in certain meat and meat products, such as hot dogs and bologna sausage,^[2] since the late 1960s. However, not all such meat products are manufactured using an MSM process.