| abstract |
PURPOSE: To soften meat without damage to taste, to make the color of meat clear and to keep it for a long period. n CONSTITUTION: Softening of meat without damage to taste while making the color clear and prevention of deterioration of its quality over a long period are possible by adding a flavonoid glucoside such as rutin, quercitrin, isoquercetin, peltatoside or hyperoside and a readily water soluble flavonoid glucoside obtained by acting an enzyme having a sugar-transfer function thereon in the presence of a sugar to meat, a raw material containing it or a processed meat. n COPYRIGHT: (C)1992,JPO&Japio |