| Chemical | Calcium alginate | Examined that it helped in restructuring and improving the quality of meat. | Boles, 2011 |
| Sodium triphosphate | Have the potential to improve the structure of meat | Hu et al., 2021 |
| MT Gase, caseinate | Efficient to increase the binding ability of meat | Chen et al., 2024 |
| Calcium lactate | Can be used as a salt substitute and improved the taste | Wang, 2023 |
| Sodium chloride aqueous solution | Flavor and texture quality were enhanced | Zhang et al., 2023 |
| Plant | Alginate | Used to enhance the shelf life of meat | Montone et al., 2023 |
| Carrageenan | Improved the microstructure of meat and may improve RM product quality. | Feng et al., 2024 |
| Soya bean protein isolates | Helped in improving the crosslinking between meat particles | Wei et al., 2023 |
| Walnut | Improved color and texture | Afshar and Seyyed Qavami, 2023 |
| Acacia gum | Useful as an emulsifier in RM | Inguglia et al., 2023 |
| Animal | Blood plasma | Aided the binding capacity of meat | Zou et al., 2019 |