Processed Meats

Processed

Proteins

Overview

Meats transformed through curing, smoking, grinding, or adding preservatives. Includes bacon, sausages, deli meats, hot dogs, and meat products with added nitrites, phosphates, or other processing agents.

34,156

Products contain this

2,224

Ingredient variations

Common forms

Mechanically separated meat, meat by-products, protein isolates

Function

Provides convenient, shelf-stable protein with enhanced flavors from curing and smoking. Used in ready-to-eat products, sandwich meats, pizza toppings, and flavor components.

Sources

Meats undergo curing with salt and nitrites, smoking, grinding with added fats and seasonings, or injection with phosphate solutions. Often contains multiple additives for preservation and texture.

Health Considerations

WHO classifies processed meats as Group 1 carcinogens. High sodium and preservative content. Nitrites can form nitrosamines. Associated with increased colorectal cancer risk.

Regulatory

USDA requires declaration of added solutions and mechanically separated meats. Nitrite levels regulated with maximum limits. "Uncured" products must use natural nitrite sources.

Common Variations (50 total)

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