I was wondering about the sugar in high quality salami and all sorts of Wurst. A farmer explained to me that adding dextrose to meat products is done when the slaughtered animals can't be processed fast enough. The sugar stops the meat from deteriorating until it's in its final form and ready to be send to the market.  

 That's true. A minimum amount of sugar added to meat is necessary because it is the primary resource for all the bacteria. Therefore it will be decomposed by the time. (in brief)