Abstract: A composition for preserving a meat product obtained from slaughtered animals. The meat product is preserved by inhibiting the growth of undesired microorganisms, while the organoleptic features of the meat are retained. The preserving composition comprises a quantity of alkyl (C.sub.1 -C.sub.4) esters of p-hydroxybenzoic acid in aqueous solution present in an amount effective to inhibit the growth of the undesired microorganisms. The aqueous solution also contains at least partially dextrinized flour as a film forming agent.

Abstract: A method for chemically preserving meat, including raw and semicooked meat, and viscera, at temperatures no higher than 40.degree.-45.degree. C., by inhibiting and delaying the microorganisms growth during meat processing, so that the meat may be packaged under sanitary conditions, while keeping all the organoleptic properties thereof, the method comprising contacting the meat with an aqueous solution containing alkyl esters of p-hydroxybenzoic acid for a time sufficient for eliminating and delaying the growth of microorganisms even in deep locations within muscle fibers and cuts in the meat tissue.