Meat improving agent and method for making processed meat food using the meat improving agent

To provide an improver for meat maintaining a soft, a juicy and a fibrous feelings without deteriorating the taste even after preservation at normal temperature, chilling or freezing for 24 h while maintaining the yield comparable to that of a conventional product by using the improver for the meat...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	FUKUDA, AKIHIRO, NAKAMURA, HIDEYUKI, OGINO, TOMOYASU
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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