There are normally two types of additives used in meat as meat and non meat additives. Meat additive use is a blending of meat from two different species. The significant ones are the non meat additives and these are dealt here in this part. Salt Salt apart from having sensory functions in most of the products has preservative action for cured meat products . Salt also helps in extraction of the soluble proteins which help in binding of restructured meat products.
Salt is used both in dry cure as well as brining.
Only food grade salt should be used. As the nitrates and nitrites are used in small levels therefore they should be dissolved in water prior to use to ensure uniform distribution. They also inhibit the formation of nitrosamines in cured products. 4.Alkaline phosphates Used to increase water holding capacity of meat products. They reduce the degree of purge in canned and cooked products.