Additives: proteins, carbohydrates, fillers and other additives

Proteins are frequently added to meat products for a variety of reasons. They can stabilize emulsions given that solubilized proteins have hydrophilic (water-loving) and lipophilic (fat-loving) groups within the molecule and therefore, they act as emulsifiers, holding two non-mixable phases together during heat treatment. Proteins also bind water on a molecular basis owing to hydrogen bonds within the solubilized protein itself and therefore, proteins also help to increase firmness of a product. Some proteins even enhance the flavor in finished products and protein is also occasionally added to meat products to raise the total level of protein in order to fulfill legal requirements. There is a wide range of different carbohydrates. Carbohydrates can primarily be divided into sugars and starches. Sugars can then be classified as monosaccharides, disaccharides, and oligosaccharides, while starches can be divided into native and modified materials. Preservatives are introduced into meat products to extend shelf life and, despite the common understanding that all additives used in meat products must be of no threat to human health, different countries permit the use of different substances as preservatives.