Stabilizer for mechanically separated meat

A process for improving the texture of a mechanically separated meat comprising the steps of:

• (a) forming a slurry of gelatin, acid and water, at a temperature of about 0° C. to about 100° C., for a period of time of at least about 10 minutes, to fully hydrate said gelatin, said gelatin being present in said slurry in an amount of about 0.5% to about 30% by weight of said slurry, said acid being present in an amount to cause said slurry to have a pH of about 1.0 to about 4.5, wherein said acid is selected from the group consisting of glacial acetic acid, citric acid, lactic acid, hydrochloric acid, sulfuric acid, phosphoric acid and aqueous solutions thereof;
• (b) maintaining said slurry at a pH of about 1.0 to about 4.5;
• (c) recovering a gelatin component having a pH of about 1.0 to about 4.5 from said slurry, said gelatin component comprising gelatin and said acid;
• and
• (d) adding said gelatin component to a mechanically separated meat in an amount sufficient to improve the texture of said meat.