PROBLEM TO BE SOLVED: To provide a flavor improvement alteration prevention method of raw edible fresh meat in which texture and taste of bland or not seasoned sashimi shape, slice shape or bite-size cut shape raw edible fresh meat are not spoiled, and conservation is improved.SOLUTION: A flavor improvement alteration prevention method of raw edible fresh meat is that immersion is performed in a flavor improvement alteration prevention liquid including: sodium acetate (a) at least one of an organic acid and an acid salt thereof (b) and at least one of glycine and DL-alanine (c) by a specific ratio, and having pH 5.5-8.0, dewatering is performed, and storage is performed at 0-25°C, and unexpectedly shows effect to flavor improvement and long-life properties raising of the raw edible fresh meat.COPYRIGHT: (C)2015,JPO&INPIT【課題】薄味又は調味しない刺身状、スライス状又は一口大カット状の生食用生肉の食感、味質を損なわず、保存性を向上させる生食用生肉の風味改良変質防止法を提案する。【解決手段】酢酸ナトリウム(a)、有機酸及びその酸性塩(b)の少なくとも1種とグリシン及びDL-アラニン(c)の少なくとも1種を特定比率で含有し、pH5.5~8.0の風味改良変質防液に浸漬し、水切りをして0~25℃の温度下に保存する生食用の生肉風味改良変質防止法が、予想外に生食用の生肉の風味の改善と日持性向上に効果を示す。【選択図】なし
