METHOD OF INHIBITING MEAT AND MEAT PRODUCTS FROM DISCOLORING

摘要

PROBLEM TO BE SOLVED: To provide a method of inhibiting meat and meat products from discoloring and improving their color tone without adverse effect on the taste intrinsic to the meat. SOLUTION: Raffinose is added to meat or meat products in an amount of 0.01-20 wt.% to suppress the autoxidation of the heme protein in them (conversion of heme protein into methohemoglobin) and improve the color tones of both heated and unheated meat products.