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In processed meat technology, various additives are used to enhance flavor, improve texture, extend shelf life, and ensure safety of the product. Common meat additives include salts, nitrites and nitrates, phosphates, sugars, antioxidants, flavor enhancers, preservatives, and binders. Salts, primarily sodium chloride, are used for seasoning, water retention, and microbial inhibition. Nitrites and nitrates are crucial for color development and controlling the growth of pathogenic _______ __________ ______ _________ __________ ______ _____ ________ _________ ____ _______.
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