Abstract: A cooked sausage is provided comprising a mixture of a meat emulsion and a fermented milk product preferably having a pH of 4.6 or more. The fermented milk product is substantially homogeneously dispersed through the meat emulsion and the mixture has a pH of about 5.5 or more.

Abstract: A meat product is provided that comprises a monolithic piece of meat, wherein said piece has been injected with a liquid fermented milk product and then processed mechanically to distribute said fermented milk product substantially uniformly throughout the piece. Also provided is a process for making such a meat product comprising injecting a monolithic piece of meat with a liquid fermented milk product, and thereafter mechanically processing the meat to distribute the fermented milk product substantially uniformly through the meat. Said fermented milk product may comprise one or more products selected from yogurt, buttermilk, soured cream milk, soured milk, fermented whey and kefir. The meat product may be raw, and the fermented milk product may have a pH less than about 5.2, preferably less than about 4.8. Alternatively, the meat product may be cooked, and the fermented milk product may have a pH of not less than 5.0, and preferably at least 5.