What are the additives in meat products?

Meat products are a very important source of protein in life. At the same time, this food can bring great benefits to people's bodies. However, due to the development of modern productivity, the output of meat products has increased greatly, which has brought about the problem of preservation. Therefore, people have invented various additives to help preserve meat. Some additives can also improve its taste and texture, etc. Let’s take a look at what meat product additives are?

Acidity regulator: a substance used to maintain or change the acidity or alkalinity of food;

Anticaking agent: a substance used to prevent granular or powdered foods from clumping and keeping them loose or free-flowing;

Defoamer: A substance that reduces surface tension and eliminates foam during food processing;

Antioxidant: a substance that can prevent or delay the oxidation, decomposition and deterioration of fats or food ingredients and improve the stability of food;

Bleach: a substance that can destroy or inhibit the color development factors of food, causing it to fade or prevent it from turning brown;

Leavening agent: a substance added during food processing that can make the product rise to form a dense porous structure, thus making the product fluffy, soft or crispy;

Colorant: a substance that gives color to food and improves the color of food;

Color preservative: a substance that can react with coloring substances in meat and meat products to prevent them from decomposing or being destroyed during food processing and preservation, and to present a good color;

Enzyme preparations: biological products with special catalytic functions that are directly extracted from the edible or inedible parts of animals or plants, or fermented and extracted by traditional or genetically modified microorganisms (including but not limited to bacteria, actinomycetes, and fungi) and used in food processing;

Coating agent: a substance applied to the surface of food to preserve quality, keep fresh, polish, and prevent water evaporation;

Humectants: Substances added to help retain moisture in food;

Preservatives: substances that prevent food from spoiling and extend the shelf life of food;

Stabilizers and coagulants: substances that stabilize the food structure or keep the food tissue structure unchanged and enhance the sticky solids;