abstract |
(57) [Summary] [Objective] To provide a method of modifying meat of a low-quality portion that is hard and has many streaks into meat that is good in texture and flavor. [Structure] Treatment with one or more types of proteases and 1 Combined with high-pressure treatment under a pressure of 00-3000 kg / cm 2 , the meat of low-quality parts that are hard and have many streaks is elastic, does not have streaks, is soft, and has a taste and flavor. Both can be improved to good meat. |