| abstract |
An object of the present invention is to provide a method for producing soft fish meat or livestock meat that suppresses shape collapse due to excessive softening or cracking of the surface, is delicious, and is soft. [Solution] Universal design food category 2 defined by the Japan Nursing Food Council (physical property standards are the upper limit of hardness), using physical damage due to tenderization and enzyme reaction using enzyme immersion techniques such as decompression and tumbling. Manufactures fish and livestock products that satisfy 5 × 10 4 N / m 2 ). [Selection figure] None |