Surimi-like materials from boar and sow muscle and Alaskan pollack fish surimi were evaluated as binders for sow muscle chunks in restructured roasts. Boar surimi-like material tended to have lower mi-crobial counts and less lipid oxidation than unwashed counterparts. Increasing salt content increased lipid oxidation (P<0.05), degraded color and improved (P<0.05) textural integrity. The surimi-like boar material had equal or better binding properties than fish surimi at a 5% level and did not consistently result in detectable boar odor. Roasts without binder were comparable or better in textural and microbial characteristics than those with binders. Restructured, precooked, pork roasts were successfully produced with 0.2% NaCI.