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Meat

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Food additives are widely used in meat processing to improve product quality by improving sensory properties, extending shelf life, enhancing nutritional value and optimizing processing performance.

Sweeteners are used in meat for flavor, to mask certain undesirable tastes, or as an aid to preservative.


Thickeners can be used to improve texture and retain moisture, such as in ham or sausage.


Meat


Preservatives and antioxidants are widely used in meat, mainly to extend the shelf life of meat and prevent spoilage caused by microorganisms and oxidation.

Supplements can add additional nutrients to meat, such as iron, zinc or vitamins, to enhance the nutritional value of the product.


As additives, proteins and vitamins may be used to fortify nutrition, or as processing AIDS, for example, proteins may help retain water or emulsify. Emulsifiers, for example, maintain the mixing of fat and water in mincemeat products and prevent separation. Amino acids may be used for flavoring, such as sodium glutamate as an umami agent, or to help color retention.

 

Food additives balance the needs of quality, safety and efficiency in industrial production through multi-dimensional synergies in meat processing.


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