mechanically separate meat is a paste-like meat product produced by forcing pureed or ground beef, pork, turkey or chicken, under high pressure through a sieve or similar device to separate the bone from the edible meat tissue.[1]
What is unappealing about that? It's still meat, just finely ground. And if you're keen on not wasting meat, it's a great way to get the last bit of meat off a carcass.
Does it have a different macro nutrient or vitamin content as a result? Seems like you'd get more calcium, or other bone matter if it was done that way.
Just to be a bit more specific - one a chicken carcass has had the main cuts of meat removed they use machines to remove the last bit of meat. Yes, that means bones get crushed and have to be filtered out later.
That still doesn't concern me. What would concern me is throwing away perfectly good meat simply because it's not feasible to remove it from the bones. What a waste that would be.
A valid point, though there might be others. Texturising additives which keep and store well (almonds, almond-meal, or almond paste might, say, keep longer and better than chicken, with less refrigeration) could also be considerations.
It's also possible that almonds rejected from other uses (for cosmetic reasons, small fragments) might be less expensive than whole, high-grade consumer almonds.
