| 摘要 |
A method of producing a meat emulsion product which is uniformly acidified throughout to an equilibrium pH value of 4.6 or below under conditions which prevent acid denaturation of the protein matrix of the emulsion prior to cooking of the emulsion, to thereby prevent breaking of the emulsion and separation of fat in the product. An edible acidogen is incorporated in the emulsified meat mix in an amount sufficient to reduce the pH of the emulsion to 4.6 or below by the time cooking of the emulsion is completed. Denaturation of the protein in the meat emulsion prior to cooking of the emulsion is prevented by incorporating in the emulsion a water soluble hydrocolloid with the acidogen or by the addition of an acidogen which is encapsulated with a material which delays formation of acid until cooking of the emulsion. After cooking, the acidified, set emulsion is combined with other foods having an equilibrium pH of 4.6 or below in suitable containers and heat processed under conditions sufficient to destroy acid tolerant microorganisms, such as 212 DEG F. for 10 to 15 minutes, to provide a commercially sterile, canned, meat-containing product. The relatively mild heat processing conditions used do not adversely affect the taste, texture, color or appearance of the meat or other ingredients of the product.
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