Gelatin is used to bind and shape canned meat by absorbing the liquids and juices in the meat. Gelatin acts as an emulsifying agent by holding fat and oil within the water system, avoiding exudation.

Gelatin improves the stability of meat products, keeping them  soft, sliceable or spreadable. When used in meat injections, gelatin is combined with other ingredients to provide water retention. In aspics, gelatin is responsible for the structure, transparency and desire shine of this product type.