Novel Intermediate Moisture Meat Products

Abstract

Intermediate moisture meats are an example of a heterogeneous group of foods which Hollis et al. (9) defines as "... foods taht are partially dehydrated and have a suitable concentration of dissolved solids to bind the remaining water sufficiently to inhibit the growth of bacteria, moulds and yeats". Thus in the preparation of intermediate moisture meats some water is removed from the fresh meat and the availability of the rest is reduced by the addition of suitable solutes.