DEVELOPMENT OF WELL-BEING CRISPY MEAT SNACK AND STUDY ON IT'S FUNCTIONAL IMPROVEMENT BY PLANT EXTRACTS USING LOW-PREFERENCE MEAT PART

摘要

PURPOSE: A producing method of high value meat snack, and a functionality improving method thereof using natural ingredients are provided to offer excellent microorganism stability to meat jerky. CONSTITUTION: A producing method of high value meat snack comprises the following steps: crushing non-preference portions of pork, and mixing with a curing solution to obtain cured meat; adding natural ingredients into the cured meat, and aging the mixture for 12-48 hours at -2-5 deg C; and drying and cooling the cured meat. The natural ingredients are selected from a green tea extract, a cochinel coloring agent, or a grape seed extract. The non-preference portions of the pork are hind leg and sirloin.