Techno-functional ingredients for meat products: current challenges

Various types of non-meat techno-functional ingredients are used by meat processors to achieve different technological requirements and to meet consumer’s expectations. The discussion in this chapter will cover functional ingredients and additives that are commonly used in processed meat products in order to retain moisture and modify texture. Mechanisms of action, current market challenges toward sustainability, health and consumer perception have been discussed for each of the main techno-functional ingredients categorized (sodium chloride, phosphates, carbonates and citrates, starches and flours, vegetable proteins, hydrocolloids and vegetable fibers, dairy and egg proteins)