| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for improving the flavor of a processed meat product, and a processed meat product having improved flavor.SOLUTION: The method for manufacturing a processed meat product includes adding a composition including one or both of arachidonic acid and γ-linolenic acid and linoleic acid, with a ratio (weight ratio) of linoleic acid to the total amount of arachidonic acid and γ-linolenic acid of 4 or more and 700 or less, and with a ratio (weight ratio) of α-linolenic acid to linoleic acid of 0.4 or less, to the processed meat product. |
