Table 2. Commonly used materials in the processing of restructured meat.

Source	Material	Observations	References
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

RM, restructured meat.