SPECIFIC HEATED MEAT PRODUCT, METHOD FOR PRODUCING SPECIFIC HEATED MEAT PRODUCT, AND METHOD FOR PRESERVING SPECIFIC HEATED MEAT PRODUCT

摘要

PROBLEM TO BE SOLVED: To maintain an excellent flesh color by preventing for browning of a slice cut surface after slicing a specific heated meat product.SOLUTION: A sliced specific heating meat product has a proportion of 12% or more of oxymyoglobin, less than 50% of metmyoglobin, and 34% or more of reduced myoglobin when the total amount of myoglobin is set to be 100% in a state of being sealed by a packaging material having gas barrier properties, and under a condition that the oxygen concentration in the packaging material is not higher than a detection limit.