Food additives are commonly used to improve water retention during the marinating or processing of meat, which is the most effective method. The rational use of additives to improve water retention under the premise of ensuring food quality and safety has always been an important issue in meat processing. The commonly used water retention and binders for meat products are salts, phosphate, soybean protein, carrageenan, starch, sodium caseinate, etc. Salt: A certain concentration of salt can enhance the water retention of meat. The test shows that when the salt content is between 4.6% and 5.8%, the water retention is the