PRODUCTION OF LIVESTOCK MEAT PRODUCT

摘要

PROBLEM TO BE SOLVED: To suppress the production of heterocyclic amines produced when thermally cooking a livestock meat product and reduce the carcinogenic risk by including a powder, an extract or catechin of tea in the livestock meat product. ;SOLUTION: A powder, an extract or catechin of tea is contained in a livestock meat product such as a hamburger steak, a sausage, a ham or a bacon. The powder, extract or catechin may be added in an amount of about 0.1-10wt.% in the case of the powder of the green tea, about 0.005-10wt.% in the case of the water extract and about 0.001-5wt.% in the case of the catechin based on the livestock meat product before thermal cooking.;COPYRIGHT: (C)1997,JPO