PROBLEM TO BE SOLVED: To provide a seasoning liquid for meat product providing water holding property, softness and good texture to a meat product, capable of maintaining good color tone without using a coloring agent and excellent in maintainability.SOLUTION: There is provided a seasoning liquid for meat food containing one or more kind of first amino acid selected from lysine, histidine, tryptophan, arginine, ornithine and proline or a salt thereof and one or more kind of second amino acid selected from cystine, cysteine and methionine or a salt thereof, with weight ratio of the first amino acid or the salt thereof and the second amino acid or the salt thereof of 1:9 to 9:1. There is provided a seasoning liquid for meat food further contains organic acid selected from ascorbic acid, polyphosphoric acid, citric acid, gluconic acid, lactic acid, tartaric acid, fumaric acid, malic acid or phytic acid phosphoric acid ester or a salt thereof with weight ratio of 1:1 to 4:1.SELECTED DRAWING: Figure 1【課題】食肉製品に保水性，軟らかさ，及び良好な食感を与え，発色剤を使用せずに好ましい色調を保ち得て，保存性に優れた食肉製品用調味液の提供。【解決手段】リジン，ヒスチジン，トリプトファン，アルギニン，オルニチン，及びプロリンから選ばれる１種以上の第１のアミノ酸又はそれらの塩と，シスチン，システイン，及びメチオニンから選ばれる１種以上の第２のアミノ酸又はそれらの塩と，を含み，第１のアミノ酸又はそれらの塩と，第２のアミノ酸又はそれらの塩の重量比が，１：９～９：１である，食肉製品用調味液。第１のアミノ酸又はそれらの塩に対し、１：１～４：１の重量比でアスコルビン酸、ポリ燐酸、クエン酸、グルコン酸、乳酸、酒石酸、フマル酸、リンゴ酸或いはフィチン酸燐酸エステルから選ばれる有機酸又はそれらの塩を更に含むことが好ましい食肉製品用調味液。【選択図】図１
