Meat with poor water retention has a rough texture, poor slicability and low yield. The ability to hold water in meat can be increased by adding substances that have a strong affinity to water. Ingredients usually added to meat products include starch and soy protein. The water absorption ratio of starch is 1:2; the water absorption ratio of soy protein is 1:4; while the water absorption ratio of edible gelatin can be tens of times. This is because the molecular structure in edible gelatin contains strong ionic groups that form additional hydrogen bonds with free water. In addition, edible gelatin reacts with proteins to form a strong three-dimensional spatial structure—gels that lock in moisture.