Meat acidulant

摘要

The present invention provides an acidulant and a method of acidulating moist meat and meat emulsions at meat processing temperatures in the range of about 32 DEG F. to 135 DEG F. The method comprises mixing a coated acidulant into the meat or meat emulsion, the acidulant having a coating effectively encapsulating the acidulant. The coating comprises a mixture of about 50-70 wt. % of a water-soluble glyceride and about 30-50 wt. % of a hydrogenated vegetable oil.