| 摘要 |
A method for producing a pH enhanced meat product includes injecting or otherwise forcing a pH modifying material into the interior of the meat product, either before, after, or concurrently with an oxygen enhancing material. The oxygen enhancing material may be combined or mixed with the pH modifying material to form an oxygen enhanced pH modifying brine. This brine is then forced into the interior of the meat product to effect the desired pH modification in the meat product.
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