| 摘要 |
The present invention pertains to a process for manufacturing a cooked meat product, in particular a cooked meat product with an increased shelf-life stability and an increased resistance against the growth of bacteria, in particular Listeria monocytogenes, Clostridia, and spoilage bacteria such as Lactobacilli. The invention also pertains to a composition useful in such a process, to the use of certain materials in such a process, and to the meat products obtainable thereby. The process according to the invention comprises combining an uncooked meat product with an organic acid salt and a latent acid, followed by cooking the meat product, the latent acid being a compound which does not show acidic properties when it is added to the uncooked meat product, but which is converted to a carboxylic acid with at least 3 carbon atoms under the conditions prevailing during the cooking of the meat product, the organic acid salt being selected from lactate salts, acetate salts, and combinations thereof.
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