| 摘要 |
PURPOSE: To surely obtain pork, excellent in texture and flavor and good in palatability by vacuum packaging the pork and storing the vacuum packaged pork under specific conditions. CONSTITUTION: Pork is aged by vacuum packaging the pork, storing the vacuum packaged pork at 4 deg.C for 10-30 days, preferably 15-25 days and providing the aged pork having a good taste, aroma and texture. Furthermore, the aging degree of the pork can objectively be known by measuring the ratio, etc., occupied by small pieces constituted of 1-4 sarcomeres in myofibrils. |
