| 摘要 |
PROBLEM TO BE SOLVED: To quickly and accurately perform the softening of edible meat in high efficiency without relying on experience and intuition by spectroscopically analyzing an edible meat having ideal texture and the meat for softening before enzymatic treatment. SOLUTION: An edible meat having an ideal texture is irradiated with light such as infrared rays and the reflected light is spectroscopically analyzed. An edible meat for softening is similarly irradiated with light before enzymatic treatment and the reflected light is spectroscopically analyzed. The former data is statistically compared with the latter data and the meat is softened by treating with an enzyme such as bromelain according to the obtained comparison result. |
