Editing Meat (section)

=== Additives ===

{{further|Meat spoilage|Meat preservation}}

When meat is industrially processed, [[Food additive|additives]] are used to protect or modify its flavor or color, to improve its tenderness, juiciness or cohesiveness, or to aid with its [[Meat preservation|preservation]].<ref name="Mills, Additives">{{cite book |last=Mills |first=E. |title=Encyclopedia of Meat Sciences |chapter=Additives |year=2004 |publisher=[[Elsevier]] |location=Oxford |isbn=978-0-12-464970-5 |pages=1–6 |edition=1st}}</ref>

{|class="wikitable"
|+ Additives used in industrial meat processing<ref name="Mills, Additives"/>
|-
! Additive !! Examples !! Function !! Notes
|-
|[[Salt]] ||n/a ||Imparts flavor, inhibits microbial growth, extends the product's shelf life and helps [[emulsifier|emulsifying]] finely processed products, such as sausages. ||The most common additive. Ready-to-eat meat products often contain 1.5 to 2.5 percent salt.
|-
|[[Nitrite]] ||n/a ||[[Curing meat]], to stabilize color and flavor, and inhibit growth of spore-forming microorganisms such as ''[[Clostridium botulinum]]''. ||The use of nitrite's precursor [[nitrate]] is now limited to a few products such as dry sausage, [[prosciutto]] or [[parma ham]].
|-
|Alkaline [[polyphosphate]]s ||[[Sodium tripolyphosphate]] ||Increase the water-binding and emulsifying ability of meat proteins, limit lipid oxidation and flavor loss, and reduce microbial growth. ||
|-
|[[Ascorbic acid]] (vitamin C) ||n/a ||Stabilize the color of cured meat. ||
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|[[Sweeteners]] ||Sugar, [[corn syrup]] ||Impart a sweet flavor, bind water and assist surface browning during cooking in the [[Maillard reaction]]. ||
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|[[Seasoning]]s ||Spices, herbs, essential oils ||Impart or modify flavor. ||
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|[[Flavoring]]s ||[[Monosodium glutamate]] ||Strengthen existing flavors. ||
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|[[Tenderizing|Tenderizers]] ||[[Proteolytic enzyme]]s, acids ||Break down [[collagen]] to make the meat more palatable for consumption. ||
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|[[Antimicrobial]]s ||[[lactic acid|lactic]], [[citric acid|citric]] and [[acetic acid]], [[calcium sulfate]], [[cetylpyridinium chloride]], [[lactoferrin]], [[bacteriocin]]s such as [[nisin]]. ||Limit growth of [[meat spoilage]] bacteria ||
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|[[Antioxidant]]s ||  ||Limit [[lipid oxidation]], which would create an undesirable "off flavor". ||Used in precooked meat products.
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|[[Acidifier]]s ||Lactic acid, citric acid ||Impart a tangy or tart flavor note, extend shelf-life, tenderize fresh meat or help with protein [[Denaturation (biochemistry)|denaturation]] and moisture release in dried meat. ||They substitute for the process of natural fermentation that acidifies some meat products such as hard [[salami]] or [[prosciutto]].
|}