Using carrageenans is meat industry:
Carragenans – semi-refined as well as refined are
widely used in meat industry.

The dosages are between 0.1% -0.5% and give
excellent results in the end product:

    -  Improve product quality by improving texture, 
       cutting and bite
    -  Improve water binding in production and storing
   -   Increase yield by binding more brine
    -  Stabilise water-fat-protein emulsion preventing 
       separation of the fractions which in effect gives
       a more homogenous, better cut
    -  Carrageenans disperse well in water without
        increasing density which makes injecting 
        easier – low density is retained until heat 
        treatment.
   -   Improve freeze and thaw stability

Owing to good synergy with gums, carrageenans
are often used in following applications:

    -  Pork and poultry smoked products
    -  Pork, beef and poultry sausages
   -   Luncheon meat and other block products
    -  Frankfurters
    -  Hamburgers, cutlets and other minced products