PROBLEM TO BE SOLVED: To provide a seasoning which prevents dehydration of meat due to excessive water evaporation during grilling and realizes a juicy and soft texture at an improved yield.SOLUTION: The seasoning for grilled meat having a function of improving meat quality includes substantially no alcohol and includes starch in an unswollen state after thermal sterilization. The blending ratio of the starch in an unswollen state is preferably 2 to 7 wt.%. A processed starch, in particular a phosphoric acid cross-linked starch, is preferred as a type of starch. In usage of the seasoning, meat is immersed in the seasoning prior to grilling so as to achieve a more pronounced effect. In order to have starch in an unswollen state contained for fulfillment of the function, thermal sterilization is performed using a heat exchanger, so that the heating temperature during sterilization is prevented from excessively rising.
