Compositions for improving the flavor and the safety of products of meat marinated composition for the improvement of flavor and juiciness of marinated meat and for the inhibition of the growth of pathogens and microorganisms degrading, and a process for the manufacture of the composition are described.Lemon juice and vinegar are neutralized, concentrated and mixed with lemon juice and vinegar not neutralized not neutralized, in appropriate proportions to obtain the desired effect of water retention and antimicrobials.
