On the basis of the continuous operating vane pump-grinder technology, a novel high-shear homogenizer consisting of a saw-tooth rotor-stator system was combined with a vane pump to produce meat batters. The rotational rotor speed varied between 1000 and 3000 rpm and the volume flow rate varied between 10 and 60 L/min at either constant volume flow rate or constant rotational rotor speed. The meat batters were filled into casings and heated up to a core temperature of 72 degrees C in order to induce gelation. Characteristics of samples were assessed by structure, L*a*b* color values, texture, and waterbinding analysis. The rotational rotor speed and the volume flow rate define the volumetric energy input that induces the degree of dispersion. Thus, the mean diameter of visible lean meat particles was between 0361 +/- 0.011 mm and 0.468 +/- 0.017 mm, whereas the volume-surface diameter attained sizes between 0.626 +/- 0.018 mm and 0.929 +/- 4. 0.066 mm. (C) 2015 Elsevier Ltd. All rights reserved.