Improved and outgrowth protection against Clostridium perfringens in meat products is obtained by incorporating into the meat product 0.05 to about 2% of sodium acetate or sodium diacetate in addition to about 0.2% to about 4% of citric acid buffered sodium citrate.
CROSS REFERENCE TO RELATED APPLICATION
This application is related to our copending provisional applications 60/345,034 filed 9 Nov. 2001 and 60/351,081 filed 22 Jan. 2002.
