NOVELTY - A composition (C1) comprises: a poultry protein and a plasticizer.    USE - The composition (C1) is useful for producing an edible film, biodegradable packaging film, or poultry surimi; and the meat protein is useful to produce an extruded food article (preferably noodle); as a meat extender for adding to restructured, comminuted, emulsified, and/or marinated meat products; or as a nutritional supplement (claimed). The edible film/coating can be applied as casing or coating to edible foods such as meat products i.e. poultry, beef, bison, pork, lamb, goat, fruits, eggs, and/or cheese. The protein composition containing meat binders or extenders are useful in processed poultry meat products e.g. restructured, comminuted, emulsified, and/or marinated meat products, where restructured meat products include chicken nuggets, and/or cordon blue; comminuted meat product includes sausages, and/or hamburgers; and emulsified meat products includes bologna, and/or hot dogs; and further dry protein powder composition is useful for mixing with spices to produce protein-fortified spice composition. The protein composition as a nutritional supplement includes use of dry powder for adding to sports drinks; or for adding to foods such as energy bars and gels.    ADVANTAGE - The compositions comprising poultry protein and plasticizer, are particularly useful for making films (preferably edible films and coatings), as the plasticizers increase plasticity, elasticity, or fluidity of films. The additional components enhance mechanical properties of edible film, such as lipid increases water barrier capacity. The films/coatings can be applied as casing or coating to edible foods such as meat products, and provide numerous benefits in meat industry such as, application of edible coatings prior to vacuum-packaging of meat can prevent moisture loss, and maintains saleable weight and alleviating texture, flavor, and color changes; edible coatings on meat cuts can hold in juices, prevent dripping, enhance product presentation, and eliminate need for placing absorbent pads at bottom of plastic retail trays; lipid and myoglobin oxidation in meats can be reduced by using edible coatings of low oxygen permeability; edible coating solutions that have been heated just prior to application can reduce loads of spoilage and pathogenic microorganisms and partially inactivate proteolytic enzymes at surface of coated meat cuts; volatile flavor loss from and foreign odor pick-up by meat can be restricted with edible coatings; seasonings and/or browning agents can be imbedded into coatings and applied to meat products prior to cooking; when used as active packaging, edible coatings carrying antioxidants (e.g. tocopherols) and/or antimicrobials (e.g. organic acids) can be used for direct treatment of meat surfaces, and delay meat rancidity and discoloration and reduces microbial loads; oil uptake by meat products during deep-fat frying can be reduced through application of coatings prior to battering and breading; and coatings can reduce meat charring and stickiness to cooking surface during broiling/grilling. Further, protein compositions can be used to produce biodegradable packaging films, which is advantageous with respect to increased concern over environmental safety of non-degradable synthetic products from traditional petroleum resource. The poultry protein such as chicken myofibrillar protein is a viable renewable resource for producing environmentally safe industrial products. Further modification of myofibrillar protein can be performed to enhance mechanical properties of film e.g. use of crosslinkers that possess greater than or equal to 2 groups capable of reacting with amino groups present on protein e.g. compounds possessing greater than or equal to 2 aldehyde groups (preferably glyoxal), which can form strong gel network suitable for use in biodegradable packaging films. The protein compositions are also suitable to produce surimi, which is useful ingredient for producing various kinds of processed foods; and extruded article such as a noodle, and provides a good option for consumption where in order to address the growing obesity and overweight, as well as diabetes problems, low calorie and fiber enriched foods are getting momentum in their development, and are beneficial over fiber enriched pasta or noodle. The poultry proteins mixed with plasticizer (e.g. glycerol) and alginate (e.g. sodium alginate) can be used to make noodles. The protein compositions as meat extenders or binders provide benefit such as increase raw and cooked yields dramatically with cleaner label, restore succulence to frozen meats, reduce or eliminate phosphates and soybean protein isolates, provide pre-cook yields equal to or better than phosphates and soybean proteins isolates, provide cook yields superior to phosphates and soybean protein isolate, recover meat from trimmings as soluble protein marinade, and establish new control of quality/consistency in intact meat cuts.    DETAILED DESCRIPTION - INDEPENDENT CLAIMS are included for the following:    (1) use of meat protein to produce extruded food article, as meat extender, as nutritional supplement, or as nutritional supplement; and    (2) a composition (C2) comprising: a meat protein and a crosslinker.