Problem to be solved. To provide a composition for modifying a texture (tenderness, moist feeling, resilience, or the like) of cooked meat obtained by heating (microwave heating in particular) fresh meat. Solution. A composition for heating fresh meat of this invention includes (A) pyrophosphoric acid or salt thereof and (B) at least one kind selected from malic acid or salt thereof, trehalose, phosphoric acid or salt thereof, and calcined calcium. When the fresh meat to be heated is chicken, (B) preferably includes at least the malic acid or the salt thereof, and trehalose, and when the fresh meat to be heated is pork, (B) preferably includes at least one of the phosphoric acid or the salt thereof, and the calcined calcium.
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