Using water improves tenderness and juiciness, and it serves as a processing aid when the product is made. The amount of water that may be used in a product is regulated by the government. Some products may contain extenders and binders such as vegetable and milk proteins, nonfat dry milk, dried whey and cereal flours. These ingredients function to hold the product together, and to improve flavor, texture and cooking yield. In general, processed meat products may not contain more than 3.5 percent extenders or binders unless it is labeled as an imitation product.
Salt is used as a seasoning and a preservative, plus it functions to bind a product together.
Many different spices are used to give meat products distinctive flavors. Red, white and black pepper, mustard, garlic, allspice and cinnamon are among the spices most commonly used in sausages. Liquid smoke is sometimes added to meat products to provide a smoky flavor and aroma. Sweeteners such as dextrose and corn syrup are also used to enhance flavor. The addition of sugars or sweeteners to a product will also increase browning of meat during cooking.