Meat binders are substances that may be added to foods to thicken or improve texture. Binders are not intended to contribute volume to the meat, but rather to improve the meats consistency and mouth feel. Many binders function by absorbing water, which improves product yield.
Binders can be used either to bind water into the product or to bind meats together so they do not fall apart after processing and cooking.
Meat binder will help with increased juiciness from retained water, provide a better mouth feel, give your product a better appearance, and make the product have better slice-ability.