Identify the following ingredients used in curing, salting, and smoking.

1.) They act as preservatives and fixes the color of the meat in the process of curing.

2.) It contributes to the tackiness of the meat.

3.) It accelerates color fixation in the process of curing or anti-carcinogenic.

4.) Used as meat extender to increase the yield of product to bring down the product cost.

5.) It adds tenderness and juiciness of meat products.

6.) It is added to improve flavor and have some antiseptic value. It aids in promoting the shelf life of the finished product.

7.) These are aromatic vegetable substances used for seasoning of food.

8.) It is used for wrapping skinless longanisa and lining for hamburger patties.

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