FILM TYPE EFFECTS ON MEAT-TO-FILM ADHESION EXAMINED BY SCANNING ELECTRON-MICROSCOPY

The purpose of this study was to examine the meat binding interface of different film types under scanning electron microscopy (SEM). Choppe d breast meat was cooked in four film types with chemically different sealant layers (three binding and one nonbinding). Replicate 2.5-cm2 ( 1-in2) sections were cut from each bag then peeled and mounted on glas s slides. Samples were then frozen, freeze dried, and gold sputter-coa ted or stained with osmium tetroxide for examination using SEM. Observ ations of micrographs indicate visible meat adhesion in the three bind ing films and insignificant amounts of meat present on the nonbinding film. Purge was observed in all treatments; however, increased amounts were seen in nonbinding films and associated with areas of reduced me at-to-film adhesion.