TECHNOLOGY FOCUS - FOOD - Preferred Composition: The composition (C1) comprises the poultry protein (50-70 wt.%), and the plasticizer comprises (30-40 wt.%) of the biopolymer film. The composition (C1) further comprising fish oil, and/or flaxseed oil (0.5-10 wt.%) of composition, which comprises essential fatty acids selected from omega-3 fatty acids, and/or omega-6 fatty acids; anti-microbial agent, anti-viral agent, anti-oxidant, release agent, time-release agents, colorant, flavorant and/or crosslinking agent (preferably crosslinking agent); and a lipid. The meat protein as meat extender is injected into the meat. Preferred Components: The poultry protein of the composition (C1) comprises an isolated poultry protein (preferably poultry myofibrillar protein, especially chicken, turkey, duck, ostrich, quail, guinea fowl, geese, pigeon, and/or swan myofibrillar protein). The plasticizer comprises glycerol, acetylated monoglycerides, trioctyl citrate, trihexyl citrate, sorbitol, and/or polyethylene glycol 400. The crosslinking agent is selected from a transglutaminase, ferulic acid, glyoxal, and/or glutaraldehyde. The meat protein is a poultry, fish, porcine, and/or bovine protein (preferably poultry protein). In the composition (C2), the meat protein is poultry protein and the crosslinker is glyoxal. EXAMPLE - Preparation of protein films was carried out as follows. Protein solubilization and extraction was carried out as follows. To purify myofibrillar protein isolates, amounts of ground chicken thigh meat or mechanically separated poultry meat was tempered at 4 degrees C overnight and then minced in a commercial-grade food processor with ice water. The resulting meat slurry was placed in large mixing beaker and pH was adjusted to 10.5 or 2.5 for protein solubilization using alkali (NaOH) or acids (HCl and citric acid) with constant mixing. After 30 minutes, entire contents of mixing beaker were centrifuged at 13000 rpm for 20 minutes. Three layers were formed after centrifugation i.e. upper fat layer, middle aqueous layer of soluble myofibrillar protein and bottom sediment layer. The middle protein supernatant layer was carefully removed and without further dewatering, the protein solution was used in the protein film formation. For protein film formation, biopolymer films were prepared from casting a film-forming solution based on the mechanically separated and thigh meat protein extracts resulting from solubilization and extraction steps. The protein concentration of the film-forming solution was 1% and glycerol as a plasticizer was added at (50 wt./wt.) of protein. The film forming solution was cast on to Teflon (RTM: polytetrafluoroethylene) coated trays or silicone resin plates set on a level surface and air blown for 12 hours at room temperature prior to further drying in an environmental chamber at 25 degrees C and 50% relative humidity for 24 hours. The resulting film could be manually pealed off of the Teflon coated tray.