Table 1. Overview of using additives in the quality, taste and flavor development of meat and meat products

Product type	Objectives	Natural additives	Additive concentration (%) in formulation	Salt type	Salt concentration (%)	Main effects	References
Pork ham	Flavor improvement	Seaweed extract	0.11	NaCl	1	Flavor improved	Barbieri et al. (2016)
Dry aged beef jerkey	Flavor and tenderness.	Soy sauce	2	NaCl	2	Flavor and tenderness improved	Lim et al. (2014)
Chicken nugget	Tenderness	Mushroom	2.5	NaCl	25	Tenderness improved	Akesowan (2021)
Beef patty	Flavor and lipid oxidation	Mushroom	2.5	NaCl	0.60%	Reduced lipid oxidation and improved flavor	Cerón-Guevara et al. (2020)
Dry-cured pork	Flavor	Glasswort extract	10	NaCl	90	Flavor improved	Ferreira et al. (2022)
	Tenderness and juiciness	Glasswort extract	10%	NaCl	1	Tenderness and juiciness improved	Lim et al. (2015)
Pork loin	Tenderness and juiciness	Red glasswort	2	NaCl	2	Tenderness and juiciness improved	Jeong et al. (2020)
		Synthetic additives
Fermented sausages	Tenderness	Calcium glutamate	0.03	NaCl, KCl, Calcium Ascorbate	2.25+0.42+0.3	Tenderness improved	Zhang et al. (2021)
	Flavor	K-lactate	10	NaCl, KCl	50+40	Flavor improved	Guàrdia et al. (2008)
Pork frankfurter	Texture and flavor	Glycine	20	NaCl, KCl	22.5+57.50	Texture and flavor improved	Wilailux et al. (2020)
Pork sausage	Texture	Maltodextrin+L-Lysine+L-Alanine, Citric acid, Ca-lactate	3.5+4+1+0.5+1%	NaCl, KCl	70+20	Texture improved	Chen et al. (2019)