| 摘要 |
PURPOSE: A composition for meat quality improvement is provided to have excellent defrost and thermal-treatment process yield, and to provide tender, juicy and delicious meat by injecting the composition to non-preference portions as material meat. CONSTITUTION: A composition for meat quality improvement comprises: 5-20 parts by weight of monosaccharide or disaccharide; 3-8 parts by weight of organic acid sodium; 0.3-4 parts by weight of isolated soy protein; 0.3-3 parts by weight of carrageenan; 0.3-3 parts by weight of phosphate; 0.5-2 parts by weight of saline; 0.05-1.4 parts by weight of more than one salt selected from sodium carbonate, potassium chloride, sodium stannate and sodium gluconate; and 60-90 parts by weight of water.
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