PROBLEM TO BE SOLVED: To suppress floating of garment part of meat processed article by bleeding of water content and oil content from meat and a pickling liquid themselves and reduction of texture when high heat load is added in a cocking process, a manufacturing process and a storage process in a processed article of meat to which the pickling liquid is blended by a method such as injection or impregnation.SOLUTION: There is provided a pickling liquid containing cellulose and/or water-soluble polysaccharide and having a ratio of viscosity value B and viscosity value A of the pickling liquid (B/A) of 0.8 or more, where the viscosity value A is a viscosity value measured at 5°C without heating the pickling liquid and the viscosity value B is a viscosity value measured when the pickling liquid is heated at 60°C for 30 minutes and returned to 5°C.SELECTED DRAWING: None
