PROBLEM TO BE SOLVED: To provide O/W-type emulsion excellent in effect of modifying softening and palate feeling of meat, making meat to be processed soft and juicy, and bringing to meat with an excellent marbled condition. SOLUTION: The O/W-type emulsion for meat modification, containing protein splitting enzyme derived from mushroom belonging to scientific name, Lentinus edodes comprises 10-70 pts.mass of edible oil and fat whose melting point is 20-50°C, and 30-90 pts.mass of water. A method for producing a meat processed product comprises pouring the O/W-type emulsion for meat modification at 0-30°C into meat. COPYRIGHT: (C)2008,JPO&INPIT
