Process for the manufacture of a product of cooked meat mixture suitable for use in the manufacture of cooked meat products, the use of the same and product of cooked meat

摘要

The present invention pertains to a process for manufacturing a cooked meat product, in particular a cooked meat product with an increased shelf-life stability and an increased resistance against the growth of bacteria, in particular Listeria monocytogenes, Clostridia, and spoilage bacteria such as Lactobacilli. The invention also pertains to a composition useful in such a process, to the use of certain materials in such a process, and to the meat products obtainable thereby. The process according to the invention comprises combining an uncooked meat product with an organic acid salt and a latent acid, followed by cooking the meat product, the latent acid being a compound which does not show acidic properties when it is added to the uncooked meat product, but which is converted to a carbox?lic acid with at least 3 carbon atoms under the conditions prevailing curing the cooking of the meat product, the organic acid salt being selected from lactate salts, acetate salts, and combinations thereof.