| 摘要 |
PROBLEM TO BE SOLVED: To provide a flavor improvement alteration prevention method of raw edible fresh meat in which texture and taste of bland or not seasoned sashimi shape, slice shape or bite-size cut shape raw edible fresh meat are not spoiled, and conservation is improved.SOLUTION: A flavor improvement alteration prevention method of raw edible fresh meat is that immersion is performed in a flavor improvement alteration prevention liquid including: sodium acetate (a); at least one of an organic acid and an acid salt thereof (b); and at least one of glycine and DL-alanine (c) by a specific ratio, and having pH 5.5-8.0, dewatering is performed, and storage is performed at 0-25°C, and unexpectedly shows effect to flavor improvement and long-life properties raising of the raw edible fresh meat. |
