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MEAT PRODUCTS WITH HIGH LEVELS OF
EXTENDERS AND FILLERS
Introduction
Meat extenders are non-meat substances with substantial protein
content, whereas fillers are high in carbohydrates (see page 60). Meat
extenders and fillers are primarily used with the objective of making
meat products lower-cost. In the upmarket sector there was
traditionally less demand for highly extended products as their sensory
properties could not fully match “full-meat” products. However, much
progress has been made in recent years in improving the sensory
qualities of extended meat products by using better balanced spice
mixtures or other suitable additives of plant origin such as flavouring
herbs (parsley, oregano, rosemary, leeks) or bulbs, roots and tubers
(onions, garlic, ginger, raddish). These facts make the low-cost market
more attractive and may contribute to its further development.





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