PROBLEM TO BE SOLVED: To provide a method for maturing a meat to a meat that is furthermore excellent in flavor and taste than the conventional method, and that has a high holding power of the meat juice and is tender.SOLUTION: Provided is a method for maturing a meat in which a meat that is excellent in flavor and taste, and has a high holding power of the meat juice and is tender, is produced by maturing the meat by the action of enzyme by a combination of fungus Thamnidium genus, Aspergillus genus, and Bro Kos helix genus.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】本発明は、食肉を従来の方法よりさらに風味や味わいに優れ、肉汁の保持力が高く柔らかい食肉に熟成させる方法を提供することを目的とする。【解決手段】本発明は、エダケカビ属、コウジカビ属、及びブロコスリックス属の菌の組み合わせによる酵素の働きにより食肉を熟成させることによって、風味や味わいに優れ、肉汁の保持力が高く柔らかい食肉が得られる、食肉の熟成方法を提供する。【選択図】なし
