| 摘要 |
The shelf life of processed meat products (especially sausages but also products such as meatballs, hamburgers or ham) can be significantly increased, even under adverse storage conditions, by immersing the product in a brine having a water activity not exceeding 0.95 and a pH of from 4.5 to 5.8. In addition to salt, the brine also contains a pH-reducing agent and sufficient of such additives as are present in the processed meat product such that the percentage loss or gain in weight of the said product after immersion in said brine for 14 days at ambient temperature does not exceed 10%. The brine preferably has a salt content of 5-11.5% by weight. |
