PURPOSE: To efficiently prevent thin meat from losing its shape in boiling by immersing the thin meat without denaturing proteins in an alginic acid solution and then subjecting the resultant thin meat to immersion treatment in a solution of bi- or polyvalent metallic ions. ;CONSTITUTION: Thin meat without denaturing proteins is previously immersed in an alginic acid solution (at preferably 0.2-0.4wt.% concentration) and then further subjected to immersion treatment in a solution of bi- or polyvalent metallic ions such as calcium (at preferably 1-3wt.% concentration) before carrying out heat treatment such as retort treatment to prevent the thin meat from losing its shape in boiling.;COPYRIGHT: (C)1993,JPO&Japio
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