Problem to be solved: to provide a quality preserving agent for red flesh, a method of maintaining quality of lean meat, and a use of nigiro oligosaccharide for the manufacture of quality preserving agents for lean meat, which are excellent in quality retention effect such as the ability to suppress color fading and \/ or discoloration of lean meat.The use of nigiro oligosaccharide in red flesh provides excellent quality retention effect, such as suppressing color fading and \/ or discoloration of red flesh, restraining drip, suppressing odor and \/ or unpleasant taste. Thus, it is possible to provide the quality preserving agent of red flesh, excellent quality preservation method of lean meat, and use of nigiro oligosaccharide for the manufacture of quality preserving agent of lean meat which is excellent in the quality retaining effect of lean meat.No selection【課題】赤身肉の退色及び/又は変色を抑えることができる等の品質保持効果に優れた、赤身肉の品質保持剤、赤身肉の品質保持方法、及び赤身肉の品質保持剤の製造のためのニゲロオリゴ糖の使用を提供する。【解決手段】ニゲロオリゴ糖を赤身肉に用いることで、赤身肉の退色及び/又は変色を抑え、ドリップを抑制し、生臭さ及び/又は不快な味を抑制する等の、優れた品質保持効果が奏される。よって、これにより、赤身肉の品質保持効果に優れた、赤身肉の品質保持剤、赤身肉の品質保持方法、及び赤身肉の品質保持剤の製造のためのニゲロオリゴ糖の使用を提供することができる。【選択図】 なし
