PROCESSING METHOD FOR MEAT OF RUMINANTS

摘要

PURPOSE:To solve the problems on deterioration of taste and texture during the thawing and aging by aging the steam-thawed meat of ruminants in an atmosphere including Hinoki wood (Japanese cypress) and coating the aged meat with a substance containing lactobacillus on its surfaces. CONSTITUTION:The meat is steam-thawed in a known manner of the high- humidity process. The aging is conducted in a chamber including HINOKI wood. During the aging, volatile components such as hinokitiol and phytoncides from the wood kill harmful microorganisms and simultaneously act as flavors to soften the odor of the meat. After aging, the meat is coated with a substance containing lactobacillus such as yogurt or milk or 'Calpis'. This treatment makes the meat more tasty and increases the storability for a prolonged period of time.