FIELD: food industry.
SUBSTANCE: invention relates to meat industry, namely to a method for stabilisation of the natural red colour typical of fresh meat. Meat is treated by way of immersion in aqueous glycine solution. Concentration of glycine in the aqueous solution is 10% - 15%, the weight ratio of meat to glycine solution being 1:1. Meat is maintained in the aqueous glycine solution during 5 minutes and subsequently stored at a 0 - +4°C temperature.
EFFECT: method ensures surface stabilisation of natural colour during treatment with a substance that is non-toxic, inexpensive and endogenous as related to meat and preserves its visual appearance appeal and extends the period of preservation of the natural red colour typical of fresh meat.
1 dwg, 1 tbl, 1 ex
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