Meat stripped from animal carcasses by machine once the prime cuts are removed, abbreviated MRM. High-pressure processes strip remaining soft tissue from bones, producing a fine paste used as an inexpensive ingredient in burgers, sausages, pies, and other processed products. Because the process can incorporate bone particles and spinal cord tissue, regulations tightly control it: following the BSE crisis, the use of certain production methods and source materials was banned or restricted in many countries, with strict labelling and compositional rules. Where permitted, MRM must meet hygiene standards and be declared appropriately so consumers and manufacturers know what it contains.