METHOD FOR PRODUCTION OF PROCESSED LIVESTOCK MEAT FOOD OR PROCESSED SEA FOOD, AND ENZYME PREPARATION FOR IMPROVEMENT OF PROCESSED LIVESTOCK MEAT FOOD OR PROCESSED SEA FOOD

摘要

A PROCESSED MEAT FOOD OR A PROCESSED FISHERY FOOD HAVING IMPROVED PHYSICAL PROPERTIES AND TASTE CAN BE OBTAINED BY USING A TRANSGLUTAMINASE AND AN ENZYME HAVING A SACCHARIDE TRANSFER ACTIVITY FOR CONVERTING AN -L,4 BOND TO AN -L,6 BOND IN THE PROCESS FOR PRODUCING THE PROCESSED MEAT FOOD OR THE PROCESSED FISHERY FOOD.