PROBLEM TO BE SOLVED: To provide a processed meat wherein the opening of meat is suppressed in production, and the decrease of a juicy feeling is suppressed even if the meat is stored at high temperature for a long time.SOLUTION: A method for producing a processed meat includes step A for bringing a meat piece into contact with transglutaminase, step B for molding and crimping the meat piece brought into contact with the transglutaminase, and step C for heating the molded and crimped meat piece.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】製造時の肉の開きが抑えられ、また、高温で長時間保管してもジューシー感の低下が抑制された食肉加工食品の提供。【解決手段】食肉片にトランスグルタミナーゼを接触させる工程A、トランスグルタミナーゼに接触させた食肉片を成形及び圧着する工程B、並びに成形及び圧着した食肉片を加熱する工程Cを含む、食肉加工食品の製造方法。【選択図】なし
