Turkey Sausage: Mechanically Separated Turkey

Mechanically separated turkey is a paste-like poultry product made by grinding or crushing poultry carcasses after the deboning process. It is produced by forcing the bones, with some meat still attached, through a sieve or other similar equipment under high pressure. This process separates the remaining meat from the bone material.

Manufacturers use mechanically separated turkey as a lower-cost protein source in processed meat products. Its fine texture and binding properties make it suitable for products like sausages, hot dogs, and deli meats. It is often found in savory bakery products and other processed foods where a meat component is desired.

Mechanically separated turkey is permitted for use in certain processed foods by the FDA. The U.S. Department of Agriculture (USDA) regulates its production and labeling. While it provides protein, its nutritional profile can differ from whole muscle meat due to the processing. Regulatory bodies like JECFA and EFSA have evaluated various meat processing techniques and additives, but specific evaluations of mechanically separated turkey's health impacts at typical consumption levels are not widely publicized.