@article{McNiel:281027,
      recid = {281027},
      author = {McNiel, Douglas and Wetzel, Howard},
      title = {An Examination of Mechanically Deboned Meat and Poultry},
      journal = {Food Review/ National Food Review},
      address = {1981-03},
      number = {1482-2018-5033},
      year = {1981},
      abstract = {The Food Safety and Quality Service (FSQS) of USDA wants  to standardize rules for the labeling, use, and quality  control of two quite similar but differently regulated  products-mechanically deboned meat (MOM) and mechanically  deboned poultry (MOP). Both are the result of the process  introduced years ago that mechanically separates and  removes most of the bone from any attached muscle tissue.  The development enables meat processors to increase the  output of food by over a billion pounds a year. But the  full potential has not been realized because of the rules  governing the use of labeling of the products. This article  discusses the regulations that ensure that MOM and MOP are  safe, that the process does not adversely affect the  quality of meat products, and that products containing  either MOM or MDP are appropriately labeled.},
      url = {http://ageconsearch.umn.edu/record/281027},
      doi = {https://doi.org/10.22004/ag.econ.281027},
}