Ingredients, Additives, Flavours & Extractives

Ingredients fit into 3 basic categories –
functional, colour and taste, and binding
ingredients.

1. Functional ingredients will perform a chemical process function in combination with the meat.
   
   
2. Colour and taste ingredients will add colour and flavour to the product.
   
   
3. Binding ingredients will add weight to the product mixture through their water-holding capabilities.