Sterilization and stabilization process for meat analog products

摘要

Food products containing high levels of meat or textured vegetable protein meat analog are sterilized without development of off-flavors in the meat or meat analog by a process including: (1) adjusting the pH to below about 4.6; (2) maintaining organic acid levels between about 0.4% and about 0.75% (expressed as anhydrous citric acid); (3) high temperature, short time processing of the food products; and (4) hot-fill-and-hold packing of the product in containers.