The biggest factor that affects the ability of meat and poultry to be formed is the initial quality of the meat. For example, if a processor is making a formed chicken product, use of woody breast meat along with pale, soft and exudative meat should be minimized because functional protein is needed to make a formed product, explains Wes Schilling, a professor of food science in the Department of Food Science, Nutrition and Health Promotion for Mississippi State University in Starkville.
Other items that need to be considered are water source and ingredients. For example, water needs to be free of ions so that it can contribute to oxidation and inhibit the functionality of phosphate, Schilling says.