Kao Corporation

Yasuhiro Miura

Hideki Mori

Takuji Yasukawa

Yoshihisa Katsuragi

Tomoshige Umeda

Hirotaka Sasaki

Hideki Yokomichi

Kentaro Nakajima

Yumiko Ohno

Takaaki Yokoyama

A method for improving the qualities of meat which comprises treating a meat piece with an ester represented by the following formula (1): ##STR1## wherein one of R.sup.1 and R.sup.2 represents a saturated or unsaturated monocarboxylic acid residue having 2 to 24 carbon atoms while the other represents a dicarboxylic acid residue; a meat piece which has been treated by this method, and a composition comprising the ester and a protease are disclosed. By treating a meat (for example, cattle meat, fowl meat) in accordance with the method of the present invention, a meat piece having a tender texture and a high juiciness can be obtained, in particular, in the case of a meat piece of a certain size or larger or minced meat.

Method for improving the qualities of meat and meat piece treated thereby

A phospholipid composition which satisfies the following requirements (i) and (ii):

Phospholipid composition, fat and oil composition containing the same

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Ibaraki, Japan

Yasuhiro Miura