A novel meat product is provided which comprises a monolithic piece of meat that is injected with yogurt and processed mechanically to distribute the yogurt substantially uniformly throughout the piece. The product may comprise 5 to 50 % by weight of injected yogurt. Said yogurt may have a pH of less than 5.2, preferably about 3.8 to 3.9 to improve the shelf-life of a raw meat product. Alternatively, the meat product may be cooked, and the yogurt may have a pH of 4.8 to 5.1 to ensure that the overall pH of the meat product does not fall too close to the isoelectric point of the meat, thus preserving the natural moisture and juiciness of the meat during and after cooking.
