Effect of Various Additives on the Binding Properties of Chicken Meat

TEXTURAL properties are important in poultry meat products and ways of influencing these characteristics through the use of a binder may be beneficial. If binders are to be effective, they must be able to absorb moisture, impart a desirable color and not contribute any undesirable flavors. Binders such as cereals, gelatin, and milk products have been used in red meat products to improve textural attributes (American Meat Institute Foundation, 1960). Polyphosphates also have been studied in red meat products and Swift and Ellis (1957) reported that three phosphate combinations markedly increased the relative binding characteristics of sausage products as indicated by increased tensile strength or cohesion of meat. Swift and Ellis also noted improved color from added polyphosphates. Froning (1965) reported improved binding properties of chicken rolls prepared from carcasses soaked in 6 percent polyphosphate solutions. Mountney (1962) tested binding properties of a deviled egg preparation and found improved …