We have analyzed the microstructure of a series of copolymers of ethene and cyclopentene prepared with a novel ferrocene-substituted catalyst using one-and two-dimensional 13C-and XH-NMR methods. Up to 64% of the cyclopentene is incorporated as 1,3-cyclopentylene units, which has not been observed previously in copolymers. The subspectra were derived based on a triad model. The polymers appeared to be atactic with mainly cis-incorporated cyclopentylene units. No ring opening could be detected.

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Restructured ground turkey and turkey breast meat patties, formulated with combinations of O-1.0% sodium alginate, O-0.1875% calcium carbonate and 0.3.6% lactate, were compared to a no additive control. The ratio of sodium alginate to calcium carbonate was held constant at 5.3 to 1. Optimal sensory and instrumental raw and cooked product bind was achieved with combinations of 0.4-1.0% sodium alginatc, 0.0750-0.1875% calcium carbonate and 0.6% lactate. All reitructured products with the algin/calcium binder had higher (~~0.05) cook yields than the no additive control. Sensory aroma, flavor and juiciness of cooked products were not different (p>O.O5) between treatments.

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