Abstract
Film-to-meat adhesion strength for a comminuted product of poultry breast meat processed by a cook-in-the-film procedure ranged from 4.42 to 4.18 g (In force) across a width of 2.54 cm when sufficient raw tissue was used in the blends of raw tissue and precooked meat. The adhesion strength was reduced (P<.05) when less than 50% of the meat blend was raw tissue. The results suggested that film-to-meat adhesion development is a functional property dependent on the availability of undenatured, extractable, myofibrillar protein present in the initial meat blend.
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