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NON-MEAT INGREDIENTS (5. Ingredients (Salt (NaCl) improve taste and water…

- - - - Salt for taste, meat proteins, shelf life
      - Nitrite for curing color, flavor, shelf life
      - Ascorbic acid accelerate curing rxn.
      - Phosphates for meat proteins and water binding
      - Preservative for shelf life
    - - Spices
      - Wheat gluten
      - Isolated soy protein
    - - Milk caseinate for water and fat binding properties
      - Eggs extender and binding properties
      - Gelatine binding properties and meat extender
      - Transglutaminase binding properties
- - - - Salt, curing agents and spices
  - - - Cereals, roots, tubers vegetables and strach.