NEW AGING METHOD FOR BRINGING MEAT EXCELLENT IN PALATABILITY AND HEALTH FUNCTIONALITY

摘要

PROBLEM TO BE SOLVED: To provide an aging method for meat such as pork, delicious and good for the health, increased in palatability, and given with health functionality owing to generation of physiology active peptide having a hypotensive action and an antioxidant action, aged meat prepared by the method, and a processed product or a cooked product using the meat.;SOLUTION: An aging method for meat comprises a wet and dry aging method including performing dry aging after wet aging. There are also provided aged meat or aged pork which is prepared by the wet and dry aging method, and a processed product or a cooked product using the aged meat or the aged pork.;SELECTED DRAWING: None;COPYRIGHT: (C)2018,JPO&INPIT