Surimi-like mutton products were produced using hand boned meat (HBM)
and mechanically separated meat (MSM). Washing increased moisture and
decreased fat and protein in surimi-like products. Collagen solubility
and water holding capacity were higher for surimi-like products from
MSM when compared to those from HBM. Washing reduced bone content of M
SM. Percentage of 14:0, 16:0, 18:0 and 18:1 fatty acids tended to decr
ease and percentage of polyunsaturated fatty acids tended to increase
with washing. Acceptable restructured beef steaks with reduced salt co
ntent were produced when washed HBM or washed MSM were included.