Mechanically Separated Turkey (MST) is a homogeneous emulsified mixture of muscular tissue with different fat content. The U.S. MST meat’s quality has been improved through the implementation of advanced quality control systems, new HACCP standards and permanent supervision by the Food Safety and Inspection Service (FSIS). MST is incorporated in the production of turkey franks, bolognas and sausages. It is considered a valuable source of natural proteins while being economical.
MST is typical raw meat that is pink in color and free from odors and flavors, with the following chemical composition: Moisture 67% +- 2%, Fat 20% +- 2%, Protein 14% +- 1% and Bone under 0.3%.
