MODIFIER OR SEASONING OF MEAT AND EDIBLE MEAT OR MEAT PRODUCT TREATED WITH THE SAME

摘要

PURPOSE: To obtain a modifier of meat capable of preparing meat dish having tender flesh, being rich in meat juice, reduced in fibrousness and having excellent palatable texture and useful for frozen food, etc., by including an ester of hydroxycarboxylic acid (salt) and fatty acid. CONSTITUTION: The objective modifier of meat contains (A) preferably 1-60wt.% an ester between hydroxycarboxylic acid (salt) and fatty acid, such as sodium stearoyl lactate or calcium stearoyl lactate, and more preferably (B) 0.05-40wt.% protease such as protease derived from Aspergillus oryzae. Preferably, edible meat or meat product is treated with this modifier or a seasoning containing the modifier.