ABSTRACTEfficacy of a binding gel, containing various concentrations of algin/ calcium (ALG/Ca) and adipic acid (AD), between large meat pieces in both raw, refrigerated and cooked forms was examined. Functionality of the binding gel was based upon the ability to uniformly apply the gel solution and the binding capabilities of the gel. Optimum ALG/ Ca concentration for easy application and production of maximum juncture success and binding strength in both the raw and cooked states was determined. Juncture success and binding strength in both states were maximized and surface discoloration minimized with the theoretically ideal AD to Ca ion ratio (0.5:1.0). These results indicated that large muscle pieces might be adhesively bound by ALG/Ca/AD gels to produce structured products.
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