Table 1. Classification of food additives for meat products by purpose of use

Purpose category	Function	Additives name
Color coupler	There is no color in itself, so there is no effect of coloring, but it combines with colored substances present in meat and stabilizes the intrinsic pigment to make it clear.	• Sodium nitrite• Sodium nitrate
Acidity control agent	It has the effect of improving water retention and binding capacity by adjusting the pH of processed meat products, and plays an important role in enhancing the antioxidant effect and reducing cooking loss.	• Phosphate types
Preservatives	Mainly serves to prevent food spoilage and rancidity by inhibiting microbial growth of processed meat products.	• Smoking-derived ingredients• Sorbic acid• Potassium sorbate
Antioxidant	It has antioxidant effects such as preventing the oxidation of lipids by oxygen in the air, thereby inhibiting the formation of lipid rancidities in meat products such as peroxides or aldehydes.	• Ascorbic acid• Sodium ascorbate• Sodium erythorbate
Coloring agent	Due to the addition of fat, starch, and soy protein when manufacturing processed meat products, it is difficult to obtain the color desired by consumers with only color coupler and it is difficult to obtain uniform colors.	• Cochineal• Lac dye• Red color agent
Flavor enhancer, spice and sweetener	Food additives to enhance flavor of meat products.	• Flavor enhancer: L-monosodium glutamate, Disodium 5'-inosinate, Sodium guanylate, Sodium 5'-ribonucleotide• Natural spices• Sweetner: Glucose, Lactose, Sodium saccharin