FIELD: food industry.
SUBSTANCE: method is intended for usage in meat industry. Meat is treated by way of it immersion in a water solution containing 0.5% of yeast extract and 0.5% of ascorbic acid, the weight ratio of meat to the water solution being 1:1. Meat is maintained in the water solution of yeast extract and ascorbic acid during 5 minutes and subsequently stored at a temperature of 0 - +4°C.
EFFECT: invention ensures surface stabilisation of the natural colour typical of meat by way of treating it with a safe composition and increase of such natural colour preservation term.
2 dwg, 2 tbl, 2 ex
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