| Hot-set gels | It uses thermal processes to form gels that bind small meat pieces together, enhancing texture and appearance. | Zheng et al. (2015) |
| Cold-set gels | Utilizing chemical reactions to bind meat pieces without heat, preserving more nutrients and flavors. | Gómez et al. (2020) |
| High-pressure processing (HPP) | Applying high pressure to bind meat pieces improves texture and reduces microbial load. | Rajendran et al. (2022) |
| Alternative protein integration | Incorporating plant-based proteins into restructured meat to reduce meat content and environmental impact. | Sha and Xiong (2020) |
| Enhanced sensory attributes | Improving the taste, texture, and appearance of restructured meat products to make them more appealing to consumers. | Gadekar et al. (2015) |