Konjac flour plays the role of gel, water retention, emulsification, and elasticity enhancement in meat products, which can effectively enhance the water retention of meat, uniform product texture, and improve the elasticity and slicing function of meat products.

Adding an appropriate amount of konjac flour to sausage, ham sausage, lunch meat, Rice-meat dumplings, fish balls and other meat products can play the role of bonding, refreshing and increasing volume; Adding konjac flour to minced meat can increase its water absorption, improve its structure, and make it elastic. Replacing some of the fat in meat products with konjac flour can improve the structural characteristics of the water phase, resulting in a creamy and smooth viscosity. Especially when konjac flour is combined with carrageenan and added to low-fat meat mince, it can significantly improve the texture of meat products, enhance water holding capacity, and give low-fat meat mince products a juicy and smooth taste, achieving the requirements of simulating high-fat meat products.