Name: Dan Jezreel Esguerra

Section: BSA 4 -CPROT (Entom)

15 ingredients that are commonly used in meat processing

1. Phosphate - are added to some meats during manufacture in order to prevent

rancidity, solubilize proteins, and maintain moisture. This frequently improves the
texture, juiciness, and flavor of the meat.

2. Salt - it is the only ingredient necessary, technically, for a product to be deemed

cured.

3. Curing Salt - a curing ingredient and anti-oxidant that gives cured meats their
characteristic pink color and their taste.
4. Smoke flavor - a condensed form of smoke, smoke flavoring is an alternative to
natural wood smoking.

5. Sugar – in the production of processed meat, a range of sugars, including

molasses and other sweeteners, are frequently applied.

6. Black pepper – almost completely prevents the production of heterocyclic

amines, or HCAs, which can appear on the surface of cooked meat.
7. MSG – a flavor enhancer produced from glutamic acid, an amino acid.

8. Ascorbic acid/Sodium ascorbate – inhibits product oxidation and

discolouration while it is being stored.

9. Water - water serves as a carrier for 68 salt and other ingredients.

10. Pineapple juice - has an enzyme that works to tenderize meat.

11. Garlic – used as an effective meat preservative to prevent spoilage of meat due
to bacterial growth.

12. Oregano – the anti-oxidant and anti-microbial properties of oregano also make it
a strong candidate as a natural food preservative.

13. Anisado Wine – it used to add spice in meat production.

14. Vinegar – used to tenderize the meat also to preserve.

15. Soy sauce – it helps the meat to be meatier also become tender.