MEAT QUALITY IMPROVER CONTAINING ORGANIC ACID FERMENTED LIQUID AND SOYBEAN FIBER AND METHOD FOR IMPROVING MEAT QUALITY

摘要

PROBLEM TO BE SOLVED: To obtain a meat quality improver capable of further suppressing the yield drop of meat without affecting its palate feeling/taste and also enabling the palate feeling softness of meat to be retained despite the lapse of time after cooked or even if cooked using a microwave oven, and to provide a method for improving meat quality. ;SOLUTION: This meat quality improver is obtained by adding an organic acid fermented liquid and soybean fiber to a commonly used pickling liquid. Using this meat quality improver, soft meat quality can be obtained through further improving the yield of meat without affecting its palate feeling/taste.;COPYRIGHT: (C)2001,JPO