PROBLEM TO BE SOLVED: To provide a meat processing method for giving meat a flavor produced by advanced dry aging, a flavor close to marbled meat, and an intermediate flavor thereof, and to provide a product produced by the method.SOLUTION: The meat processing method combines one or more selected from a group consisting of a process for accelerating maturing (aging), a process for injecting oil and fat, a process for scratching the surface of meat and piercing, a process for reducing pressure in a vacuum pack, and a process for storing the meat at 0°C, wherein the process for accelerating maturing (aging) includes grinding aged meat into minced, paste or powdery state by a grinder and an extruder to obtain injection meat, driving a syringe to extend/contract to perform piston motion and moving a syringe inner cylinder by extending/contracting drive equipment such as an actuator connected to the syringe inner cylinder, using a transport pump to suck the injection meat and other animal and plant oil and fat, and extracts into the syringe, inserting an injection needle into the meat, and pushing out the syringe inner cylinder to inject the injection meat and injection material from the injection needle. The meat processed product is processed by the processing method.COPYRIGHT: (C)2013,JPO&INPIT【課題】進化したドライエイジングと霜降りに肉に近づけた風味とその中間風味にする食肉方法とその製品。【解決手段】熟成肉を微細化して粉砕機、エクストルーダーで粉砕、微細化してミンチ状、ペースト状、粉末状にし、注入用肉とし、シリンジ内筒に連結されたアクチュエータなどの伸縮駆動機器で、伸縮駆動しシリンジをピストン運動させ、シリンジ内筒を動かし、輸送ポンプを使用し、注入用肉その他動植物油脂、エキス類をシリンジに吸入し、食肉に注射針を挿入、シリンジ内筒を押し出し、注射針から注入用肉、注入物を注入し、熟成(エイジング)を早める工程、並びに油脂注入工程、食肉表面に傷つけ穴あけ工程、真空パックで減圧工程0度Cで貯蔵する工程の群の中から一つ以上を組み合わせる食肉加加工方法並びに該加工方法で加工された食肉加工製品。【選択図】図2
