MEAT QUALITY-IMPROVING AGENT FOR MEAT AND FISH MEAT AND METHOD FOR IMPROVING MEAT QUALITY

摘要

PROBLEM TO BE SOLVED: To provide a meat quality-improving agent which can give an excellent yield and a good texture to meat.;SOLUTION: The meat quality-improving agent is characterized by being composed of a natural polysaccharide and a heated sugar product prepared by heating fructose or a sugar composition containing the fructose as an active ingredient for improving the meat quality of meat and fish meat at 100 to 200°C. Further, it is preferable to use collagen as an active ingredient. The absorbance of the 5 mass% aqueous solution (converted into a solid content) of the heated sugar product at 480 nm is preferably 0.1 to 1.0.;COPYRIGHT: (C)2011,JPO&INPIT