PROBLEM TO BE SOLVED: To provide a preservation processing method of a meat capable of preserving the meat in the state where meat juice, deliciousness or moisture of the meat is held in the meat itself, while applying proper sterilization thereto.SOLUTION: A vacuum-packed meat is heated at a temperature of 65°C or lower, and higher than 60°C, and further heated as long as 1 hour to 1 hour and 15 minutes after a central temperature of the meat exceeds 60°C. After finish of heating, the meat is rapidly cooled so as not to be frozen, to thereby lower the central temperature of the meat to 4°C or lower. Thus, the meat can be preserved in the state where meat juice, deliciousness or moisture of the meat is held in the meat itself, while applying thereto proper sterilization.SELECTED DRAWING: None【課題】適度の滅菌を施しつつ精肉の肉汁、旨味、水分を肉自体に保持させた状態で精肉を保存することが可能な精肉の保存処理方法の提供。【解決手段】真空包装した精肉を、６０℃を超え６５℃以下の温度で加熱し、肉の中心温度が６０℃を超えてからさらに１時間～１時間１５分加熱し、加熱終了後、肉が凍結しないように急速冷却し、肉の中心温度を４℃以下とすることにより、適度の滅菌を施しつつ精肉の肉汁、旨味、水分を肉自体に保持させた状態で精肉を保存することが可能となる。【選択図】なし
