The other day I was googling for meat slurry, for reasons that now escape me, and I found this site, ADMIX - Advanced Mixing Technologies - Meat. It's the last question and answer in the list that is most interesting.

Question: We are hoping to produce a high quality meat emulsion from left over trimmings and chicken parts. What do you have?

Answer: Our Boston Shearpump® will grind, chop and emulsify trimmings and other parts to a smooth consistency down to 1-micron ensuring cohesiveness and stability.

But what are they going to use the high quality meat emulsion for? And this must be some definition of high quality I wasn't previously aware of. I always though that pate was high quality meat emulsion, and I hope that's not what they're making here :)