What Is a Meat Filler?

Processed meat contains the most fillers.

A lot of the food we eat contains fillers and additives that are made from a variety of other meat and non-meat products. These are included to increase the bulk of the item, to extend shelf life, and to improve flavor and texture, among other reasons. Sometimes they simply allow the food industry to produce more food at a lower price; they can reduce the cost of food from 10 to 30 percent. Meat fillers are commonly used, especially in ground-up meats like hamburger and sausage. Does this Spark an idea?

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Non-meat fillers
- Not all meat fillers are made from meat. A cereal binder is usually a combination of flour and oatmeal that is often used in hot dogs. Bread crumbs and other starchy food additives are used in many foods, as well as rusk, a biscuit-type of filler that is found in sausage. Vegetables, roots and legumes are also used as fillers. Most fillers are typically high in carbohydrates and low in nutrition.
Meat fillers
- Interestingly enough, meat is rarely used as a meat filler. At times, mechanically deboned meat such as turkey and chicken parts are used as fillers. Some low-grade, inexpensive meats, like those in a can, are sometimes made exclusively from mechanically deboned meat.
Meat Extenders
- Meat extenders are added to meat to extend the shelf life of processed meat. They are a type of filler with more protein content. Extenders usually consist of a cereal mixture combined with meat, fat and blood and are common in meats such as hot dogs and breakfast sausages. Some other extenders used in meat are soy flour, soy concentrate and legumes.
Other Additives
- In addition to the fillers and extenders, other additives are combined for preservation and flavor. Salt is added for flavor and shelf-life; nitrates are added for color, flavor and shelf-life; phosphates are added for protein structuring and water binding; and monosodium glutamate, commonly known as MSG, is added for flavor. Processed meats contain the most fillers and additives.