Bone marrow is the soft, gelatinous, highly vascular connective tissue occupying the cavities of certain long bones, responsible for producing red blood cells and many white blood cells. In meat processing it becomes relevant during mechanical recovery of meat: when bones of high marrow content are used, the lipid and haem concentrations of the recovered product rise, and the meat’s tendency to undergo lipid oxidation increases. This oxidative susceptibility shortens shelf life and can generate rancid off-flavours, so processors monitor marrow inclusion and may add antioxidants or limit storage times for mechanically recovered meat.