| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a processed poultry meat food from a single meat lump, by which elasticity, hardness and juicy texture preferable as texture can be imparted, and a muscle fiber-loosing touch can further be imparted in the single meat lump.SOLUTION: The method for producing the processed poultry meat food is characterized by adding arginine to poultry meat comprising a single meat lump and then subjecting the mixture to a heating treatment or a drying treatment. When free arginine is added in a total amount of ≥0.5 wt.%, the processed poultry meat food having improved juicy and loosed texture can be produced. |
