PURPOSE: A livestock processing method is provided to remove fur-scorching smell of meat peculiarand also prevent growth of noxious bacteria at meat to prevent food poisoning caused by Escherichia coli, salmonellae, etc.CONSTITUTION: A livestock processing method comprises (a) a step of equipping cultural filtrate which includes at least one between lactobacillus and Lactobacillus bifidus and (b) step of seasoning meat in cultural filtrate. After (a) step, mix cultural filtrate with at least one among Japanese apricot extract, green tea extract, herb extract, ginseng extract, pine needle extract solution, onion extract solution, garlic extract, purple sweet potato extract, and ginger extract. After (a) step, add at least one of amino acid, calcium, phosphorus, zinc, magnesium, iron, collagen, vitamin, isoflavone, catechin, gamma-linolenic acid, chitosan, first milk powder, and DHA in cultural filtrate. Lactobacillus is kimchi lactic acid bacteria.COPYRIGHT KIPO 2013[Reference numerals] (AA) Start (BB) End (S110) Preparing cultural filtrate including Lactobacillus and lactobacillus bifidus (S120) Mixing the cultural filtrate with aged liquid such as Japanese apricot (S130) Adding nutritional contents such as vitamins in the cultural filtrate (S140) Adding oriental medicinal extract in the cultural filtrate (S150) Marinating meats in the cultural filtrate (S160) Aging the meats in the cultural filtrate축산물 가공 방법이 개시된다. 본 발명은, 유산균 및 비피더스균 중 적어도 하나가 포함된 배양 여액을 구비하고, 해당 배양 여액에 육류를 재우는 과정을 통해 구현된다. 본 발명에 따르면, 고기 특유의 노린내를 제거함과 동시에 고기 조직을 부드럽게 개선시킬 수 있을 뿐만 아니라, 고기에서의 유해 세균의 성장을 억제하여 대장균, 살모넬라 균 등에 의한 식중독을 예방할 수 있는 축산물 가공 방법이 제공된다.
