ABSTRACT
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6.1 Introduction Additives used in meat and meat products should be harmless to health. Th ey serve solely to infl uence odor and fl avor, color and consistency, or shelf life. Without additives it would be impossible to distribute many foods, as they either could not be made at all or would spoil too quickly. Additives are grouped into those that are intended to be eaten along with the food and those that are components of coverings on the surface of the food but are usually not eaten [1].
