PROBLEM TO BE SOLVED: To provide a color-fading inhibitor for meat products which maintains a meat color specific to the meat products such as roast beef for a long period of time, and makes the color hardly fade even due to abrupt temperature change in freezing, thawing or the like.SOLUTION: The color-fading inhibitor for meat products is composed of milk-whey-derived inorganic salt and/or basic amino acid. A method for producing a meat product includes pouring a seasoning liquid into raw material meat followed by subjecting the raw material meat to heat treatment. In this method, the seasoning liquid contains the milk-whey-derived inorganic salt and/or the basic amino acid as additives, and presents pH 7.0 or more.COPYRIGHT: (C)2010,JPO&INPIT【課題】ローストビーフ等の食肉製品特有の肉色が長期間保持され、かつ凍結や解凍などの温度の急激な変化によっても退色しにくい食肉製品を提供すること。【解決手段】乳清由来の無機塩類、及び/又は、塩基性アミノ酸からなる、食肉製品の退色防止剤。原料肉に調味液を注入した後、当該原料肉を加熱加工することによる食肉製品の製造方法であって、前記調味液が、添加物として乳清由来の無機塩類及び/又は塩基性アミノ酸を含有し、かつpHが7.0以上を示すものである、ことを特徴とする製造方法。【選択図】なし
