ABSTRACTThe effects of mechanical desinewing on yield, proximate analysis and connective tissue content of meat have been examined and its influence on the processing and palatability of cooked salami was evaluated. Mechanical desinewing removed approximately half the connective tissue and reduced the tendency for formation of gelatin pockets in cooked salami. Yields from the desinewer ranged from 71‐87 and correspondingly higher cooking yields were obtained from desinewed meat. Protein and moisture increases were non‐significant whereas the 2.39 change in fat content was, representing a 12.8 decrease. Tenderness and texture of cooked salami were improved by desinew
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