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Highly extended cook-in-the-bag hams (65% brine/meat), representative of the products currently manufactured in Canada for mass distribution, were prepared using standard industrial equipment. Adherence between the cooked product and its packaging film was evaluated by measuring the force required to peel an excised band of film from the product surface. Overall, film-product adherence did not change...
The adhesion of a meat Lactobacillus sp. to sausage collagen casing was substantially reduced (by 1-2 log CFU cm [minus]2 ) in the presence of bovine serum albumin, casein, and a yeast cell wall mannoprotein. These proteins affected the [bacterium-medium-casing] system in several ways. They interacted with the cell wall surface, making it more positively...
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