COLOR FADING PREVENTIVE COMPOSITION FOR FRESH RED MEAT AND PRODUCTION OF THE COMPOSITION

摘要

PROBLEM TO BE SOLVED: To obtain the subject composition high in color fading preventive effect, with no concern in terms of safety, and not impairing the flavor inherent in edible red meat. SOLUTION: This composition contains an oil ingredient extracted from the oil cake derived from sesame seeds with a nonpolar organic solvent. In this case, it is preferable that the residual coil content of the oil cake is 5-20wt.% the oil cake is subjected to steaming process, and this composition is a mixture of the above oil ingredient and oily and/or water-based ingredient(s).