PURPOSE: A composition for improving meat quality is provided to improve a yield after defrosting and thermal treatment and to enhance soft, juicy, and tasty meat using non-preference portion as raw meat.CONSTITUTION: A composition for improving meat quality comprises 5 to 20 parts by weight of monosaccharide or disaccharide, 3 to 8 parts by weight of sodium organic acid, 0.3 to 4 parts by weight of soy protein isolate, 0.3 to 3 parts by weight of carageenan, 0.3 to 3 parts by weight of phosphate, 0.5 to 2 parts by weight of table salt, and 60 to 90 parts by weight of water. The monosaccharide or disaccharide is at least one saccharide selected from lactose, sugar, maltose, glucose, fructose, and galactose. The sodium organic acid sodium is at least one selected from sodium lactate, sodium citrate, sodium malate, and sodium succinate. The phosphate is a mixture of sodium polyphosphate and sodium pyrophosphate at a weight ratio of 60:40 to 95:5. The soy protein isolate has a gel intensity of 0.3 to 0.4kg when 16 wt% of soy protein isolate and 2 wt% of sodium chloride are hydrated, heated in a constant temperature bath at a temperature of 80°C for 30minutes, and cooled at room temperature for 30 minutes.COPYRIGHT KIPO 2013본 발명은 육류 품질개선용 조성물 및 이를 함유하는 육류 제품에 관한 것으로, 본 발명의 분리대두단백, 카라기난, 단당류 또는 이당류, 유기산나트륨, 인산염, 식염 및 물을 포함하는 육류 품질개선용 조성물을 육류에 주입 또는 흡수시킨 후 냉동하면, 해동 수율 및 열처리 수율이 현저히 상승하고, 육류의 전단력이 낮아지면서 부드럽고 다즙성으로 기호성이 뛰어난 육류를 제공할 수 있다.
