Development of Meat Preserve

A new meat product, 'Meat Preserve' with optimum salt concentration, low pH and low moisture level, which can be stored at ambient temperature (25-30°C) was developed. The desired moisture level in meat (38-40%) could be obtained by frying pork slices of one inch cube, in oil hydro between 150°-160°C, for about 30 min. Salt content of 6-8% and pH of 3.8-4.0, were obtained by equilibrating the fried pork cubes with acidulated brine solutions containing 25% salt in 5% acetic acid. 'Meat Preserve' obtained by mixing the treated pork cubes with a gravy containing spices, was found microbially safe, and had acceptable taste and flavour upto six months of storage, at ambient temperature.