What food additives are needed in meat products

National food standard divides meat products into 3 major categories and 15 subcategories:

1 fresh meat, including raw meat, chilled meat, frozen meat.

2 prefabricated meat products, including conditioned meat products and cured meat products.

3 cooked meat products, including stewed meat, smoked, roasted meat, fried meat (Indonesia food flavour wholesale) , western-style ham (Indonesia food flavour supplier) , meat enema, fermented meat, cooked meat products (Indonesia food Ingredient supplier) , canned meat, edible animal casings, other meat and meat products.

There are many kinds of meat products and different processing methods. All kinds of food additives are needed to improve the quality of meat products, which are beneficial to preservative and fresh-keeping. The main additives are preservatives (Indonesia food flavour supplier) , antioxidants, quality improvers (Indonesia food Ingredient supplier) , chromogenic agents and pigments, water retention agents, flavor enhancers and flavors, enzymes and so on. Meat products are typical high-protein and high-fat foods (Indonesia food flavour wholesale) . in order to prolong the shelf life of the products, the main functions of preservatives are to inhibit deterioration and possible Botox.

The main preservatives are glycerol monooctanoate, natamycin, nisin, sodium diacetate, dehydroacetic acid and its sodium salt. The function of antioxidants is to prevent oxidation and ensure quality. Butyl hydroxyanisole (BHA), dibutyl toluene (BHT) tert butyl hydroquinone (TBHQ), propyl gallate are synthesized (Indonesia food Ingredient supplier) . There are various natural extracts, such as tea polyphenols, licorice antioxidants, rosemary extract, phytic acid and its sodium salt, bamboo leaf antioxidants.

Quality improvers include all kinds of gum, such as Citrus gum, gelatin, Cordran gum, Artemisia gum, chitosan, flaxseed gum and so on as thickeners. Water retention agents such as phosphates. Chromogenic agents and pigments can improve color, such as nitrite, sodium nitrate, ascorbic acid, sodium isoascorbate and so on. The role of flavor enhancers and flavors is to improve the taste, such as glycine, licorice, ammonium glycyrrhizinate, etc.