For all the hype that low-carb dieting received during the past decade, you would think that center-of-plate proteins would avoid carbohydrate ingredients in order to not tarnish their good name. But many processed meat and poultry products cannot do that, as they rely on select carbs to assist with improving yield and ensuring product quality throughout shelf life.
In particular, the increasingly popular category of pre-packed, deli-style sliced meats not only requires good sliceability, but moisture control is imperative, as the natural juices and marinade must stay in the meat and not weep out into the package. This is where select gums and starches are quite useful.