4. Conclusion

The production of charcuterie products requires mastery of the mechanisms involved in muscle hydration and coloring, as well as fat dispersion and stabilization. To achieve such results, the functional properties of organic constituents such as proteins and lipids must be exploited to the full. However, this is not enough, which is why the use of additives/ingredients is so widespread. Ultimately, it is necessary to achieve the best possible synergy between two groups: meat minerals on the one hand, and additives/ingredients on the other. This will be the subject of the article of this treaty.