Intermediate moisture meats

摘要: Combinations of sodium chloride or potassium with certain other salts provide a greater degree water binding in meat products than they would be expected to have based on Raoult's Law. In addition, these salt combinations highly palatable such as chicken, ham and shrimp when rehydrated prior consumption. Preferred contain alkali metal citrates weight ratio from 3:2 2:3 at level 6 13% the total product which contains above 30 45% water. The preferred process includes steps infusing meats an aqueous solution drying infused desired moisture under conditions avoid surface hardening.