Process for the production of a formed high moisture pet food product

A process for the production of a formed pet food product having a moisture content exceeding about 40% with a shear value of at least about .080 ft. lb./gram and stabilized against bacterial and mycotic penetration comprising:

• a. grinding raw animal meat into particles of a substantially uniform size;
• b. heating the ground raw meat to a temperature sufficient to pasteurize the meat and reduce the bacterial contamination thereof;
• c. impregnating the heated meat particles with a preservative composition in an amount effective to inhibit bacterial and mycotic penetration in the pet food product, said preservative composition comprising a mixture of a material selected from the group consisting of succinic acid, pyruvic acid, fumaric acid, adipic acid, glucono-.DELTA.-lactone, tartaric acid, lactic acid, citric acid, malic acid, and mixtures thereof, together with an edible antimycotic;
• d. mixing the impregnated meat particles with hydrated acid stabilized expanded protein pieces, said expanded pieces being added in an amount of between about 25% to 90% by volume of the pet food product;
• and
• e. forming the mixture into a pet food product having a shear value of at least about 0.080 ft. lb/gram which is stabilized against subsequent bacterial and mycotic growth.