Mustard has been used in the manufacture of meat products for many years. In North America and Europe, deactivated ground yellow mustard is used as a bland tasting ingredient high in functional vegetable protein. In some meat products, it is possible to replace expensive meat protein with mustard protein. 2% mustard will replace 3% lean meat, representing a substantial cost saving. Its unique water binding properties are derived from the gum found in its bran coat, which has been found to be as effective as many of the gums on the market today.

Along with this cost saving, mustard will improve flavour and increase water and fat binding. Mustard's emulsifying ability will increase cook yields, while its naturally high level of tocopherol will lend antioxidant properties to the system it is used in. In doing so, it will help extend the freshness and colour of the finished product.

One area of particular interest in meats is dry sausage. In North America, the manufacture of dry sausage is governed by compliance to certain moisture : protein ratios. These ratios determine how long a product must hang in the drying room before it is released for sale. By the addition of mustard, protein levels are increased, often allowing for faster drying, and quicker release from the drying rooms.