TABLE 3.

Non-meat ingredients added during the dried meat process.

Ingredients	Function/Role	Form	Range	Safety/Toxicity	Products	References
Salt (NaCl)	Osmotic dehydration of minced meat Lowered the water activity, aw via increased salt uptake by the meat	Crystals	20–25%, 5% with maltodextrin 40%	Upper limit is 26% NaCl, where higher concentration caused no significance water loss	Dehydrated minced beef meat, dried pork loins	(53–55)
Oregano and thyme essential oil	Maintained a stable microbial activity in the meats during the storage period Contributed to some sensorial properties Extending the shelf life of meat	Essential oil	0.15–3.0 mg/kg per day	Establishment of three classes of toxic constituents, where the first class has the higher upper limit and vice versa for lower limit of the daily intake	Dehydrated pork meat and products	(20, 56, 57)
Black pepper and red pepper	As seasoning to the meat	Powder or peppercorns	83–333 mg daily intake for black pepper	No significant effect as per studied	Dried beef chips	(52, 58)
Potassium sorbate	Act as preservatives by inactivating Salmonella spp. and Listeria monocytogenes	Powder and in washing	<25 mg/kg	>25 mg/kg may cause genotoxic and cytotoxic effect	Beef jerky, sheep meat, poultry	(59)
Galangal, coriander, garlic, thyme	Lower the reactivity of nitrite and antioxidant activity	Stems and leaves	Not mentioned	Toxicity mostly caused by the heavy metals and pesticides residues in the plant	Dendeng, beef	(60)
Nitrite (sodium/potassium nitrite)	Give red color to the dry cured meat Act as an anti-botulinal agent	Crystal	<150 μg/ml for meat products	Consumption higher than the upper limit may lead to blue baby syndrome	Dry cured ham, dry cured sausage	(61–63)