Soy protein isolate is used as binder as well as an emulsifier. The levels of soy products in meats should be regulated so that they impart the beany flavor to the meat products. 10.Spices, seasonings, flavorings They can be used as ground spice mixes, as extracts or in combination. The levels depend upon the recipes and formulations of different products. The levels should not exceed the USDA recommendations.
Alpha tocopherol is a new range of antioxidant which is being used as antioxident.
Some of the spices too have antioxidant effects. There are some these compounds which are used in meat products which experience mold growth. The compounds are potassium salts of sorbic acid, propylparaben etc. Monosodium glutamate It is used as a flavor enhancer in some of the meat products. The effect of undissociated acids such as sodium lactate has been attributed to cross molecular membranes and acid crosses the membrane barrier to acidfy the cell interior.