Film Sealant and Vacuum Effects on Two Measures of Adhesion at the Sealant‐Meat Interface in a Cook‐in Packaging System for Processed Meat

Abstract

The adhesion of meat to five chemically different plastic sealant materials was determined for a vacuum-packaged, cook-in-the-film, processed meat product. Measures of adhesion strength at the scalantmeat interface and quantity of film residue deposits resulting from adhesion were Waluated for product initially vacuum-packaged at 63.5, 69.8 or 75.9 cm Hg. Films with nylon, nylon-Surlyn blend or Surlyn sealants had higher adhesion strengths at each vacuum level compared to films with sealants of linear low density polyethylene or polypropylcnc. Adhesion strengths and quantities of residue generally decreased with increases in vacuum although individual sealant responses differed due to vacuum when adhesion was measured by meat residue deposits left on the film.

Salt Concentration, Type of Phosphate and Film Sealant Effects on Meat Adhesion to Packaging Films

“…The adhesion force recorded for these nonbinding sealants is attributed to the surface tension of the cook-out fluids at the meat-film interface. This agrees with the results of Rosinski et al (1989a) and the earlier work of Yokoyama el al. (1974).…”

“…The nylon sealant had an adhesion strength (171.6 g/cm) approximately 17% greater than that for the Surlyn" (146.4 g/cm), although these differences were not significant (P>0.05). This agrees with the results of Rosinski et al (1989a), who reported no difference in adhesion results between nylon and SurlynR when examined by a different (1 80") peeling technique. No purge was observed in the pouches of turkey products for these two sealants and visual inspection of hand peeled film surfaces showed that meat particles were removed (Type "A" adhesion) with the films.…”

“…The majority of the benefits from cook-in methods involve development of adequate meat-to-film adhesion at the meat-film interface such that purge between the surface of the cooked product and the film's sealant layer is absent (Terlizzi et al 1984). Yokoyama (1966), Rosinski et al (1989a), Nishino et al (1990Nishino et al ( , 1991a, b), Clardy and Dawson (1995) and Goodman et al (1994) have explored both qualitative and quantitative methods of measuring meat-to-film adhesion. While all of the methods have contributed to increasing the knowledge base of meat-to-film adhesion, improved quantitative measures are still needed.…”

Adhesion, Cohesion, and Friction Estimated from Combining Cutting and Peeling Test Results for Thin Noodle Sheets

“…Adhesion is paramount in understanding stickiness (Michalski and others ), for which a peel test is an obvious candidate (Kendall ). Yet this test has had limited use in food texture research (Rosinski and others ; Kilcast and Roberts ), even though it is a simple and attractive way of estimating the adhesive fracture energy for foods in sheet form. The theory of elastic peeling is well‐developed, giving a firm theoretical foundation for the results (Kendall ; Wei and Hutchinson ; Kinloch and others ; Kinloch and Williams ; Pesika and others ).…”