Composition for maintaining or improving the quality of processed meat

A method for the preparation of a composition for maintaining or improving the quality of processed meat, comprising

• (a) providing an organic acid product selected from the group of a vinegar product, a lactic acid fermentation product and combinations thereof, containing on a dry weight basis at least 50% w/w acid equivalent of acetate and/or lactate, wherein the acetate is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid and combinations thereof and wherein the lactate is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid and combinations thereof,
• (b) providing a blood plasma protein product containing on a dry weight basis at least 30% w/w plasma protein;
• (c) providing a fruit extract containing on a dry weight basis at least 10% w/w ascorbate;
• (d) mixing the organic acid product, the blood plasma protein product and the fruit extract to prepare a composition with a dry matter content of at least 30% w/w.