Ingredients for the meat industry

Any food contains natural substances and additives. Food additives for the meat industry are designed to achieve many goals – from improving the taste of products to increasing the economic feasibility of producing this category of goods.


In addition, various ingredients for the meat industry help:

  • facilitate the manufacturing process;
  • improve the texture of the product;
  • significantly increase the shelf life;
  • give the product an attractive appearance.

Any meat product that gets on the store counter must be of high quality, and its properties must meet the declared nutritional and biological value. Since the technological characteristics of different batches of raw materials differ, it is necessary to use special mixtures for meat processing, including different ingredients that can stabilize the commercial properties of products, as well as speed up and reduce the cost of the technological process without compromising quality.

It should be noted that food additives for the meat industry are clearly controlled with the help of regulatory documentation. Only those additives that do not harm the human body are allowed for production. In addition to the composition, their number and varieties that are used in the manufacture of meat products are clearly regulated.

Conditionally, the ingredients for the meat industry can be divided into several subgroups, according to their technological function:

  • substances that stabilize the color of the product;
  • substances with moisture-retaining characteristics;
  • substances that improve taste characteristics; • substances that are an additional source of protein;
  • substances that inhibit oxidation and preservatives.

To stabilize the color and appearance of the product, ascorbic acid or its derivatives are most often introduced into the meat processing mixture. Another popular additive is sodium nitrite. In addition to giving the sausage products a pink or red color, it has the properties of a preservative. Food phosphates, carrageenan, agar, pectins and ordinary table salt are used for moisture retention. If they are not driven into minced meat, then during heat treatment it will become dry and hard.

The most popular food additives for the meat industry, with the help of which they improve the taste of products, are sugar and glucose, as well as spices and spices. They are designed to increase appetite. For example, most spices contain essential oils and tasteless substances that stimulate the release of saliva and gastric juice. Another powerful flavor enhancer is sodium glutamate. This substance has the property of more fully revealing its own taste and aroma of meat products.

Egg white, milk powder or soy fillers are most often used as additional sources of protein. They allow you to improve the characteristics of minced meat and increase the yield of the product. Antioxidants protect the fat used in products from spoilage. Natural antioxidants include soy oil, rosemary, coriander, mustard and red pepper. Acetic or lactic acid is used as the most effective preservatives.