PREVENTION OF FADING OF MEAT FOOD

摘要

PURPOSE:To obtain a meat food with prevented fading for a long time, by adding kojic acid and sodium L-ascorbate to a meat food. CONSTITUTION:0.01-1.0wt% fading inhibitor consisting of 1pt.wt. kojic acid and 0.1-20pts.wt. sodium L-ascorbate is added to a meat food, e.g. animal meat, fish meat, ham, sausage, bacon etc.