| abstract |
An object of the present invention is to provide a simple method for suppressing deterioration of freshness of a food containing myoglobin. The present invention relates to a food freshness deterioration inhibiting material comprising myoglobin, which is for suppressing deterioration of freshness of a food containing myoglobin, comprising a substrate containing a polymer compound, and a substrate comprising the same At least a portion of the surface-coated antioxidant and/or an antioxidant carried in a layer forming at least a portion of a surface of the substrate, and relative to an area of a portion of the surface of the substrate in which the antioxidant is present, The antioxidant is contained in an amount of 0.01 g/m 2 or more and 20 g/m 2 or less. |