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INHIBITOR FOR MET HEM PIGMENT FORMATION OF MEAT, METHOD FOR INHIBITING MET HEM PIGMENT FORMATION AND MEAT INHIBITED IN MET HEM PIGMENT FORMATION
INHIBITOR FOR MET HEM PIGMENT FORMATION OF MEAT, METHOD FOR INHIBITING MET HEM PIGMENT FORMATION AND MEAT INHIBITED IN MET HEM PIGMENT FORMATION
PROBLEM TO BE SOLVED: To obtain an inhibitor for met hem pigment formation of meat capable of inhibiting met hem pigment formation during cold storage, freezing and drying, a discoloration inhibitor, a drip inhibitor and a taste modifier of meat, provide a method for inhibiting met hem pigment formation of meat and a method for inhibiting discoloration and obtain met hem pigment formation- inhibited meat, discoloration-inhibited meat, meat processed food, taste modified meat and drip inhibited meat. SOLUTION: This method for inhibiting met hem formation of meat is to add 1-20 wt.% trehalose, 0.01-10 wt.% inorganic salt and an organic acid to raw or dried meat and bring the meat to be stored in a cold, frozen or dried state.
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