Sodium chloride, or table salt, is the most common non-meat adjunct added to further processed products. In addition, sodium chloride is one of the primary functional ingredients in processed meat products, and, as such, has multiple functions.
First, salt functions to add flavor to meat products through both the saltiness, but also to enhance the flavor of other flavors in the meat products. Second, salt functions in the extraction of salt-soluble myofibrillar proteins.