| 摘要 |
PURPOSE:To provide a method for modification treatment of meat, capable of preparing meat having a soft meat quality and enriched in juice even after heat cooking and obtain meat treated by this method. CONSTITUTION:This method for modification of meat is carried out by impregnating meat with a composition containing 99 to 10wt.% activator selected from a sorbitan fatty acid monoester, a polyglycerin fatty acid ester (including ricinoleic acid esters), a sucrose fatty acid ester, lecithin and stearoyl pyruvate and dissolved or dispersed in 1 to 90wt.% fats and oils and having <=10 times ratio of the fats and oils to the activator. The amount of the composition used for impregnation is controlled so that 0.05 to 10wt.% ester may be contained in the meat. As other forms of the composition, an emulsified composition containing 1 to 90wt.% fats and oils, 1 to 95wt.% water and 1 to 95wt.% activator and having <=10 times ratio of the fats and oils to the activator and another composition containing 0.1 to 99wt.% activator dissolved or dispersed in 1 to 99wt.% water are exemplified. |
