Categories of non-meat ingredients
Along with the main components
, a wide range of substances of
non- meat origin
are used as ingredients in processed meat products. Some of them are absolutely necessary, such as salt and spices. Others are used for specific products. One way of categorizing non-meat ingredients is by source (Fig. 86). They are either
(examples see a, b and c on page 63). Other classification criteria for non-meat ingredients are, whether they are
(“food by itself”) or whether they have
properties or not.
(Fig. 87 right) are usually substances, which are not normally consumed as food by itself, but which are added to develop certain technological and quality characteristics (for examples salt, curing agents, spices, water binding and gelation enhancing substances). In contrast, vegetables, flours, eggs, etc. (Fig. 87 left) could be considered as full food ingredients.
Fig. 85: Store room for non-meat ingredients
Chemical substances Plant origin Animal origin
Fig. 86: Sources of non-meat ingredients