PROCESSED MEAT PRODUCT AND MEAT QUALITY MODIFYING MATERIAL

摘要

PROBLEM TO BE SOLVED: To provide a processed meat product keeping soft meat quality even after heat-treatment, etc.SOLUTION: The processed meat product is produced by compounding a raw processed meat product with a processed liquid albumen obtained by lactic fermentation of a raw processed liquid albumen which is an O/W-type emulsion compounded with 2-8% of albumen protein and 5-20% of edible oil-and-fat and having a viscosity of ≥800 mPa s (material temperature 10°C), a pH of 3.8-4.5 and an average particle diameter of ≤40 μm.