| Selection of ingredient | The selection of different ingredients affects the overall restructured meat quality positively or negatively. Using NaCl as a binding agent in meat can affect the flavor of meat. | Zhou et al., 2020 |
| Processing techniques | Processing techniques can affect the overall quality of meat.It was observed that particle size in restructured meat affects the texture. | Xia et al., 2023 |
| Temperature and time | A range from –2°C to –10°C was found as the ideal temperature for good binding when kept for five hours. Temperature fluctuations have been seen to affect the binding ability and quality of restructured meat. | Sheard, 2002 |
| Additives and binders | Walnuts can be used as additives because it was observed that walnuts were able to improve the color of restructured meat. | Florowski et al., 2019 |
| MTgase can bind meat particles together, and in this way, it plays a crucial role in improving the texture. | Xu and Xu, 2021 |
| Acacia gum can also help in the preservation of restructured meat. | Sharma et al., 2014 |
| Packaging and storage | In a study, packaging and storage were found to be very important variables, and deviation from standards could be vulnerable to meat microbial contaminations. | Sofos, 2014 |
| Preservatives that can be used to improve the shelf quality of meat. Alginate is a plant-based alternative and can be used as a preservative of restructured meat without affecting its taste. | Sha and Xiong, 2020 |