Types of intermediate moisture meat products intermediate moisture meat products are prepared from comminuted or similarly processed meat to permit distribution of humectants and other ingredients. A high level of flavouring is added to mask the taste of the humectants and antioxidants are also usually present. Cooking is required to inactivate vegetative pathogens, which may survive in the final product even though growth is not possible. The main type of intermediate moisture product is a variety of cooked emulsion sausage, which is usually processed in pack in a pouch of very low permeability to water to prevent take-up of water during storage. Such products have had very little commercial success.