| abstract |
A modifier for meat which comprises an oil-in-water type emulsion comprising (J) water and a preservative comprising (A) 10 to 60 parts by weight of an animal fat, (B) 0.01 to 1 part by weight of a starch, (C) 15 to 40 parts by weight of a saccharified starch, (D) 0.3 to 8.0 parts by weight of a nonionic surfactant, (E) 0.41 to 7.5 parts by weight of a thickening polysaccharide, (F) 0.02 to 0.05 parts by weight of an antioxidant, (G) 0.03 to 0.1 part by weight of a metal deactivator, (H) 0.005 to 0.5 parts by weight of a pH adjustor, and (I) 0.00001 to 0.005 parts by weight of Thujaplicin. |