JP6733136B2 - Meat products and methods for producing meat products - Google Patents

Description

The present invention relates to a meat product and a method for producing a meat product.

Since the adenosine triphosphate is present in the meat of livestock immediately after slaughter, actin and myosin are not bound strongly but are present in a so-called free state. However, with the passage of time from slaughter, adenosine triphosphate inside the meat decreases, actin and myosin combine to form actomyosin, and as a result, the entire meat shrinks hard. ..

Since livestock meat has the above-mentioned properties, when a livestock meat product is manufactured using livestock meat, it usually exhibits water- and oil-retaining performance of "water-retaining and oil-retaining property", and a lump of meat (flesh). Will result in an unfavorable meat product having various performances such as "cohesion", which indicates the ability to adhere to each other.
Therefore, various studies have been made so far in order to improve water retention, oil retention, and binding property of meat products.

For example, in Patent Document 1, as a method for producing seafood and meat used as a raw material for food subjected to heat sterilization, unheated seafood and meat are immersed in an aqueous solution containing phosphate and salt, and then A manufacturing method of pressurizing and heating in an aqueous solution containing salt is disclosed.

Japanese Patent No. 2539653

Patent Document 1 describes that by incorporating a phosphate into meat or the like, the water retention of the meat or the like is improved and a texture with a wet feeling is obtained.
However, with the recent increase in health consciousness toward food, there is a widespread movement in the market to minimize the use of “phosphate”.
In other words, there is a demand for the creation of livestock meat products containing as little "phosphate" as possible, as well as meat products that do not contain "phosphate".

Therefore, an object of the present invention is to provide a meat product that is excellent in water retention, oil retention, and binding properties without depending on phosphate, and a method for producing a meat product.

The above problems can be solved by the following means.
(1) A vegetable dietary fiber and a fat and oil-processed starch are contained , the said vegetable dietary fiber is a dietary fiber derived from potato, and the content of phosphate is 0. A meat product characterized by being 40 parts by mass or less .
(2) The meat product according to the above 1, wherein the content of the phosphate is 0 parts by mass with respect to 100 parts by mass of the meat.
( 3 ) Content of the said oil-and-fat processed starch is 1.50-15.00 mass parts with respect to 100 mass parts of livestock meat, The said livestock product of 1 or 2 characterized by the above-mentioned.
( 4 ) The livestock meat according to any one of the above 1 to 3 , wherein the content of the vegetable dietary fiber is 0.05 to 1.50 parts by mass with respect to 100 parts by mass of the meat. Product.
( 5 ) The meat product according to any one of 1 to 4 above, which is provided with a casing.
( 6 ) A salting step of salting the raw material of the meat product, and a mixing step of mixing the raw material after the salting step with vegetable dietary fiber and fat-and-oil processed starch. Method of manufacturing meat products.
(7) The meat according to 6, wherein the vegetable dietary fiber is a potato-derived dietary fiber, and the content of the phosphate in the meat product is 0.40 parts by mass or less relative to 100 parts by mass of the meat. Product manufacturing method.
(8) The method for producing a meat product according to the above 6 or 7, wherein the content of the phosphate in the meat product is 0 part by mass with respect to 100 parts by mass of the meat.
(9) The content of the oil-processed starch in the meat product is 1.50 to 15.00 parts by mass with respect to 100 parts by mass of the meat, and the content of the vegetable dietary fiber in the meat product is 100 parts by mass. The method for producing a meat product according to any one of 6 to 8 above, wherein the content is 0.05 to 1.50 parts by mass with respect to parts by mass.

In the meat product according to the present invention, the vegetable dietary fiber and the oil-and-fat modified starch act synergistically in the meat product to improve the water retention property, oil retention property and binding property of the meat product. Therefore, according to the livestock meat product of the present invention, the content of phosphate can be reduced, or the content of phosphate can be 0 parts by mass with respect to 100 parts by mass of meat.

INDUSTRIAL APPLICABILITY The method for producing a meat product according to the present invention is capable of producing a meat product excellent in water retention, oil retention, and binding property, in which vegetable dietary fiber and oil-processed starch act synergistically in the meat product. .. Therefore, according to the method for producing a meat product according to the present invention, a meat product having a low phosphate content or a meat product having a phosphate content of 0 parts by mass relative to 100 parts by mass of meat is manufactured. can do.

It is a flowchart explaining the content of the manufacturing method of the meat product which concerns on embodiment of this invention.

Hereinafter, a form for carrying out a method for producing a meat product and a meat product according to the present invention (hereinafter, appropriately referred to as “embodiment”) will be described.

[Meat products]
The livestock meat product according to the present embodiment is characterized by containing vegetable dietary fiber and fat-and-oil processed starch.
Here, "meat products" are products obtained by processing the meat of edible birds and beasts, such as sausages (wieners, Frankfurt, Boronia sausages, etc.), hamburgers, meatballs, ham, bacon, fried chicken, chicken nuggets, meatballs, Examples include sushi, dumpling ingredients, and seasoned meat pickled in a sauce (seasoning liquid). Of these, the present invention can be preferably applied to sausages that are required to have excellent water retention, oil retention and binding properties.

(Vegetable dietary fiber)
The vegetable dietary fiber is a dietary fiber derived from various plants.
When the vegetable dietary fiber is allowed to coexist with the oil-and-fat-processed starch in the animal meat product, the water-retaining property, the oil-retaining property, and the binding property of the animal-meat product are improved as a synergistic effect with the oil-and-fat processed starch.

The plant dietary fiber is not particularly limited as long as it is a dietary fiber derived from food, but cellulose that constitutes the cell wall of the plant, hemicellulose, lignin, using insoluble (water-insoluble) dietary fiber such as pectin, It is preferable in that the above effects can be better exhibited.
Examples of the plant that is a raw material of vegetable dietary fiber include potato, pea, oats, wheat bran, beet, soybean and the like. And, of these, it is preferable to use potato-derived dietary fiber, which is extremely excellent in water absorption, from the viewpoint that the above-described effects can be better exhibited.
In addition, animal dietary fibers such as chitin and chitosan cannot exert the above-mentioned effects.

The content of vegetable dietary fiber is preferably 0.05 to 1.50 parts by mass with respect to 100 parts by mass of meat, and 0.50 to 1.00 parts by mass with respect to 100 parts by mass of meat. Is more preferable.
When the content of vegetable dietary fiber is 0.05 parts by mass or more, the above-mentioned effects can be exhibited more effectively. On the other hand, when the content of the vegetable dietary fiber exceeds 1.50 parts by mass, the above-mentioned effects are saturated and the meat product may become too soft.
The content of the vegetable dietary fiber contained in the livestock meat product is obtained by finely dividing the target livestock meat product (hereinafter referred to as "target product") with a mixer and using the Prosky modification method (Wako Pure Chemical Industries, Ltd. dietary fiber). It can be measured with a measurement kit). However, if the product has a casing, the contents are put in a mixer except for the casing. As a control, the same operation is performed on the meat product without the addition of dietary fiber, the content of dietary fiber is measured, and the content of the dietary fiber of the control is subtracted from the content of dietary fiber of the target product. The content of dietary fiber contained can be calculated.

(Oil and fat modified starch)
The oil-and-fat modified starch is a starch whose surface is coated with an oil and fat.
The oil-and-fat-modified starch improves the water retention, oil retention, and binding property of the meat product as a synergistic effect with the plant dietary fiber by coexisting with the plant dietary fiber in the meat product. In addition, since the oil-and-fat processed starch exhibits a texture similar to that of meat, the amount of meat used can be reduced by mixing it with livestock meat products, and a cost reduction effect is also exhibited.

Examples of the starch used for the oil-and-fat processed starch include tapioca starch, potato starch, sweet potato starch, corn starch, wheat starch and the like. Then, as the starch, it is preferable to use cross-linked starch, for example, cross-linked tapioca starch.
Examples of the oil and fat used for the oil-and-fat processed starch include high linoleum safflower oil, rapeseed oil, soybean oil, sunflower oil, corn oil, perilla oil, linseed oil, peanut oil, cottonseed oil, olive oil, palm oil and the like. Here, oils and fats having a high iodine value are likely to be oxidized by heating and have a high starch-improving effect, and a texture-modifying effect of livestock meat products can be expected. Therefore, it is preferable to use high linoleum safflower oil as the oil/fat having an iodine value of 140 or more as the oil/fat used for the oil-and-fat modified starch. The amount of the oil/fat added to the oil/fat-modified starch may be 0.02 to 5 parts by mass, preferably 0.05 to 1.0 parts by mass, and 0.05 to 0.3 parts by mass with respect to 100 parts by mass of the starch. The mass part is more preferable.

The content of the oil-and-fat processed starch is preferably 1.50 to 15.00 parts by mass with respect to 100 parts by mass of meat, and more preferably 1.50 to 10.00 parts by mass with respect to 100 parts by mass of meat. 2.00 to 7.00 parts by mass is more preferable for 100 parts by mass of meat.
When the content of the oil-and-fat-processed starch is 1.50 parts by mass or more, the above-mentioned effects can be better exhibited. On the other hand, when the content of the oil-and-fat processed starch exceeds 15.00 parts by mass, the above-mentioned effects are saturated, and the color of the meat product may become whitish more than necessary.

The presence or absence of addition of the oil-and-fat processed starch can be confirmed by dyeing a meat product with iodine and observing it with a microscope.
Further, the content of the oil-and-fat processed starch contained in the meat product can be measured by the following method. Water is added to the target product, the mixture is put in a mixer and centrifuged, and then the supernatant liquid is discarded. Washing with water is repeated about twice, then, after heating for 30 minutes in a constant temperature bath at about 70° C., centrifugation is performed and the supernatant liquid is discarded. Then, neospitase (α-amylase enzyme) is added to the precipitate, reacted at 60° C. for 18 hours, centrifuged, and the total sugar content in the supernatant is measured by the phenol-sulfuric acid method. However, if the product has a casing, the contents are put in a mixer except for the casing. Then, as a control, the same procedure is applied to the livestock products without added starch to measure the total sugar amount, and the total sugar amount of the control is subtracted from the total sugar amount of the target product to obtain the oil-and-fat processed starch contained in the target product. The content of can be calculated.

(Phosphate)
Phosphates are polymeric phosphates such as polyphosphates, metaphosphates, and pyrophosphates, and are substances that have been conventionally used to improve the water retention of meat products.
As described above, the livestock meat product according to the present embodiment contains the vegetable dietary fiber and the oil-and-fat modified starch, so that the water retention, oil retention, and binding properties of the livestock meat product can be improved, and therefore phosphate. No need to use. That is, the meat product according to the present embodiment does not exclude the use of phosphate, but the content of phosphate can be kept low.
And, the content of phosphate is preferably 0.40 parts by mass or less with respect to 100 parts by mass of meat, so as to be able to cope with an increase in health consciousness toward diet in recent years, and with respect to 100 parts by mass of meat. More preferably, it is less than 0.40 parts by mass. In particular, by setting the content of phosphate to 0 parts by mass, it is possible to provide consumers with meat products as "phosphate-free products" (products that do not contain phosphate).
The content of the phosphate contained in the meat product can be measured by the vanadomolybdic acid absorptiometry described in the 5th revised standard table for Japanese food standard ingredients. However, those with a casing shall be sampled excluding the casing. As a control, the same procedure is applied to the meat product without the addition of phosphate, the content of phosphate is measured, and the content of control phosphate is subtracted from the content of phosphate of the target product. The content of phosphate contained in the target product can be calculated.

(Other)
The livestock meat product according to the present embodiment contains livestock meat as a main raw material, vegetable dietary fiber, oil-and-fat processed starch, phosphate (which may not be contained), and additives that can be generally added to the meat product. It may have been done.
Here, as the main raw material, beef, pork, chicken, lamb, rabbit meat, poultry meat, and the like, and a combination thereof, regardless of the variety or part, beef or pork thigh meat It is preferable to use fat. Further, examples of the additive include a pH adjuster, an antioxidant, a color former, a color former, a spice, a seasoning, an antiseptic, a preservative and the like.
When the meat product according to the present embodiment is sausage, a natural casing (such as sheep intestine, pig intestine, cow intestine, horse intestine, etc.) or an artificial casing (collagen casing, plastic casing, cellulose) is used for filling the above-mentioned meat or the like. Casing etc.).

[Method for manufacturing meat products]
Next, a method for manufacturing a meat product according to this embodiment will be described.
As a method of manufacturing a meat product according to the present embodiment, a general method of manufacturing each meat product may be basically applied.
However, it is preferable to produce the meat product (for example, sausage) produced by the salting treatment by the following production process.

The method for producing a meat product according to this embodiment includes a salting step S1 and a mixing step S2.
(Salting process)
In the salting step S1, the raw materials of the meat product are salted.
The raw material to be salted in the salting step S1 is the above-mentioned livestock meat, additives, etc., and does not include vegetable dietary fiber or fat-and-oil processed starch.
In addition, as the processing conditions (salting time, salting temperature, amount of salt, etc.) in the salting step S1, conditions generally used in the salting process of each meat product may be applied.

(Mixing process)
In the mixing step S2, vegetable dietary fiber and fat-and-oil-processed starch are mixed with the raw material after the salting step S1.
By mixing the vegetable dietary fiber and the oil-processed starch with the raw material after the salting step S1, not with the raw material to be salted in the salting step S1, the water-retaining property, the oil-retaining property, and the binding property of the meat product can be obtained. The effect of improving the sex can be better exerted.
In addition, in the mixing step S2, not only the vegetable dietary fiber and the oil-and-fat processed starch but also spices, seasonings and the like may be mixed.

After the mixing step S2, a general process such as a filling process for filling a casing, a smoke process for smoking with smoke, a heating process for boiling water or steaming, and a packaging process for cooling and packaging in a predetermined package are performed. I'll do it.

(Production method of vegetable dietary fiber, oil-processed starch)
The vegetable dietary fiber and the oil-and-fat processed starch used in the method for producing a meat product according to this embodiment can be produced by the following method.
Regarding vegetable dietary fiber, after subjecting to a grinding treatment to obtain a skin from the target plant (for example, potato), and performing a purification treatment or the like to remove water-soluble substances and impurities from the obtained skin, It can be manufactured by drying and crushing.
The oil-and-fat-processed starch can be produced by spray-spraying the oil and fat on the starch that is uniformly dispersed in the air by using an air stream, thereby adsorbing the oil and fat on the surface of the starch and then aging it by heating. it can.
As the vegetable dietary fiber and the oil-and-fat processed starch, in addition to those produced by the above method, those produced by known production methods may be used, or commercially available ones may be used.

Although the meat product and the method for manufacturing a meat product according to the present embodiment have been described above, the characteristics and conditions not explicitly shown may be conventionally known ones, and the effects obtained by the characteristics and conditions are exhibited. It goes without saying that it is not limited to the extent.

Next, the meat product according to the present invention and the method for producing the meat product according to the present invention will be described by exemplifying Examples that satisfy the requirements of the present invention and Comparative Examples that do not.

[Example 1]
In Example 1, the effects of the addition of "vegetable dietary fiber" and "oil-and-fat modified starch" on the evaluation of "water retention, oil retention", "binding property", etc. are confirmed.

(Sample preparation)
Raw material A (12° C. or less) was prepared so that the blending amount shown in Table 1 was obtained. In addition, the medium-ground pork thigh meat and the medium-ground ground fat in Table 1 were minced with a size of about 3 to 10 mm.
Then, after salting for 24 to 48 hours in a refrigerated state at 2 to 5°C, the raw material B was mixed so as to have the blending amount shown in Table 1. Then, it was filled in an artificial casing (#270, manufactured by Nippi Collagen Industry Co., Ltd.), dried (50 to 60°C, 1 to 1.5 hours), smoked (50 to 60°C, 1 to 2 hours), and cooked ( The sample was sausage by cooling with water at a center temperature of 63° C. for 30 minutes).
The potex crowns in Table 1 were manufactured by Lyckby Starch AB, and the Milfix F was manufactured by Oji Corn Starch Co., Ltd.

(Water and oil retention evaluation)
The mass of the sample manufactured by the above method was measured, and then the water and oil separated inside the casing were extracted from the sample, and the mass was measured again. Then, "(mass of sample after removing water and oil)/(mass of sample before extracting water and oil) x 100" was calculated.
It can be judged that the higher the calculated value is, the better the water retention and oil retention properties of the sample are. Further, it can be determined that the higher the calculated value, the better the yield.

(Sensory evaluation: binding, elasticity, flavor, juiciness, hardness)
With respect to the sample manufactured by the above-mentioned method, 6 specialized panels ate the sample and performed sensory evaluation. The sample used after 3 days from the production was heated in a microwave oven (500 W) for 30 seconds and used.
The details of the sensory evaluation are as follows.

(Cohesion)
For the evaluation of the binding property, the control (sample 1) is set to 0, and the panel gives each point a degree of feeling that the minced meats are bound to each other according to the following criteria, and calculates the average value of the points. It was carried out by
When the calculated value is 1.0 or more, “◯”, when the calculated value is less than 1.0 and exceeds −1.0, it is “Δ”, and when the calculated value is less than 1.0, it is “x”, and “○” and “Δ” Was judged to pass.

(Cohesion: Evaluation criteria)
+3 points: Very good binding property.
+2 points: Very good binding property.
+1 point: Slightly good binding property.
0 point: Same as control.
-1 point: Slightly poor binding property.
-2 points: The binding property is considerably poor.
-3 points: Very poor binding property.

In addition, "slightly" in the evaluation criteria is a case in which tasting is repeated several times and a difference is finally recognized, "significant" is a case where a clear difference is recognized, and "very" is a clear This is the case when a large difference is recognized and the degree of the difference is large. The same applies to the following evaluation criteria.

(Elasticity)
The elasticity is evaluated by setting the control (Sample 1) as 0 point, and the panel assigns each score according to the following criteria to the extent that the strain is restored when biting with the teeth and calculating the average value of the scores. It was carried out by
When the calculated value is 1.0 or more, “◯”, when the calculated value is less than 1.0 and exceeds −1.0, it is “Δ”, and when the calculated value is less than 1.0, it is “x”, and “○” and “Δ” Was judged to pass.

(Elasticity: Evaluation standard)
+3 points: Very elastic.
+2 points: Very elastic.
+1 point: Slightly elastic.
0 point: Same as control.
-1 point: Somewhat inelastic.
-2 points: Not very elastic.
-3 points: Very inelastic.

(Flavor)
For the evaluation of flavor, the control (Sample 1) was set as 0 point, the panel gave each score according to the following criteria the degree of flavor suitable for sausage with no discomfort in starch odor and taste, and the average value of the scores was calculated. It was carried out by calculating.
When the calculated value is 1.0 or more, “◯”, when the calculated value is less than 1.0 and exceeds −1.0, it is “Δ”, and when the calculated value is less than 1.0, it is “x”, and “○” and “Δ” Was judged to pass.

(Flavor: Evaluation standard)
+3 points: Very good flavor.
+2 points: Very tasty.
+1 point: Slightly good flavor.
0 point: Same as control.
-1 point: Slightly bad taste.
-2 points: Very bad taste.
-3 points: Very bad taste.

(Juicy feeling)
Evaluation of juiciness was performed by setting the control (Sample 1) as 0 point, the panel assigning a score to the extent of the amount of gravy (umami) according to the following criteria, and calculating the average value of the scores. ..
When the calculated value is 1.0 or more, “◯”, when the calculated value is less than 1.0 and exceeds −1.0, it is “Δ”, and when the calculated value is less than 1.0, it is “x”, and “○” and “Δ” Was judged to pass.

(Juicy: Evaluation criteria)
+3 points: Very juicy.
+2 points: Very juicy.
+1 point: Somewhat juicy.
0 point: Same as control.
-1 point: Somewhat juicy.
-2 points: Not very juicy.
-3 points: Very juicy.

(Hardness)
The hardness is evaluated by setting the control (Sample 1) as 0 point, and the panel assigns a score to the magnitude of the force required to deform the tooth by a certain amount according to the following criteria. It was carried out by calculating the average value.
When the calculated value is 1.0 or more, “◯”, when the calculated value is less than 1.0 and exceeds −1.0, it is “Δ”, and when the calculated value is less than 1.0, it is “x”, and “○” and “Δ” Was judged to pass.

(Hardness: Evaluation standard)
+3 points: very hard.
+2 points: Quite hard.
+1 point: Slightly hard.
0 point: Same as control.
-1 point: Slightly soft.
-2 points: Quite soft.
-3 points: Very soft.

Table 1 shows the raw materials of each sample and the results of each evaluation.

(Examination of results)
Samples 5 and 6 which are examples contained "vegetable dietary fiber" and "oil-and-fat modified starch", so that the water retention and oil retention evaluations were 95%, and the binding property was evaluated. Also, the result was “△” (pass). Further, Samples 5 and 6 were evaluated as elasticity, flavor evaluation, juiciness evaluation, and hardness evaluation as “Δ” (pass) or “◯” (pass).
Further, since Samples 5 and 6 contained the “oil-and-fat-processed starch”, the content ratio of the medium-ground pork leg was able to be reduced, so that the cost could be reduced.
Samples 5 and 6 were evaluated for juiciness better than Sample 1 (control), which is considered to be because "fat and fat-processed starch" appropriately held water.

On the other hand, Sample 2 which is a comparative example contains neither "vegetable dietary fiber" nor "oil-and-fat modified starch", so that the water retention and oil retention evaluations are unfavorably 75%, and The result of the bondability evaluation was "x" (failed). In addition, in the sample 2, all other evaluations also resulted in "x" (failed).

Sample 3, which is a comparative example, contained the "oil-and-fat modified starch" but did not contain the "vegetable dietary fiber". Therefore, the unfavorable result of 76% was obtained in the water and oil retention evaluation. Also, the result of the bondability evaluation was "x" (failed). In addition, all other evaluations of the sample 3 also resulted in "x" (failed).
Sample 4, which is a comparative example, contained “vegetable dietary fiber” but did not contain “oil-processed starch”, so that the water retention and oil retention evaluations were 81%, which is a very unfavorable result. At the same time, the result of the bondability evaluation was "x" (failed). In Sample 4, the evaluation of flavor and juiciness was “Δ” (pass), but the other evaluations were “x” (fail).
Considering the results of Samples 3 and 4, good results were not obtained with only “vegetable dietary fiber” or “oil-and-fat-treated starch”, and the desired effect was obtained only by coexisting both as in Samples 5 and 6. It was found that (the effect of improving water retention, oil retention and binding property) can be obtained.

Sample 1 (control), which is a reference example, is a conventional product containing a phosphate (Na polyphosphate). Although it passed all the evaluations, it cannot meet the recent increasing health consciousness toward food because it contains phosphate.

[Example 2]
Next, in Example 2, the influence of the manufacturing process on the evaluation of “water retention, oil retention”, “binding property”, etc. is confirmed.

(Sample preparation)
Raw material A (12° C. or less) was prepared so that the blending amount shown in Table 2 was obtained. The medium-ground pork thigh meat and the medium-ground ground fat in Table 2 were minced meat having a size of about 3 to 10 mm.
Then, after salting for 24 to 48 hours in a refrigerated state at 2 to 5°C, the raw material B was mixed so that the blending amount shown in Table 2 was obtained. Then, it was filled in an artificial casing (#270, manufactured by Nippi Collagen Industry Co., Ltd.), dried (50 to 60°C, 1 to 1.5 hours), smoked (50 to 60°C, 1 to 2 hours), and cooked ( Water was cooled at a center temperature of 63° C. for 30 minutes) to produce a sausage as a sample.
The potex crowns in Table 2 were manufactured by LyckbyStarch AB, and Millfix F was manufactured by Oji Corn Starch Co., Ltd.

(Evaluation)
The evaluation method and evaluation criteria for each evaluation were the same as in Example 1.

Table 2 shows the raw materials of each sample and the results of each evaluation.

(Examination of results)
Since both Sample 5A and Sample 5B contained "vegetable dietary fiber" and "oil-and-fat modified starch", the water retention, oil retention evaluation, and binding property evaluation all passed. It was
However, since the raw material after the salting step was mixed with the vegetable dietary fiber and the oil-and-fat modified starch, the sample 5A had a preferable result in the evaluation of water retention, oil retention, and binding property than the sample 5B. (Although the evaluation of the binding property is the same “△”, the binding property score of Sample 5B is “−0.8 point”, whereas the binding property score of Sample 5A is It was "0.5 point").

S1 salting process S2 mixing process

Claims (8)

Contains vegetable dietary fiber and oil-and-fat processed starch,
The vegetable dietary fiber is a dietary fiber derived from potato,
A livestock meat product, wherein the content of phosphate is 0.40 parts by mass or less with respect to 100 parts by mass of meat. The meat product according to claim 1, wherein the content of the phosphate is 0 part by mass with respect to 100 parts by mass of the meat. Content of the said oil-and-fat processed starch is 1.50-15.00 mass parts with respect to 100 mass parts of livestock meat, The meat product of Claim 1 or Claim 2 characterized by the above-mentioned. Content of the said vegetable dietary fiber is 0.05-1.50 mass parts with respect to 100 mass parts of livestock meat, The livestock meat product of any one of Claim 1 to 3 characterized by the above-mentioned. .. The meat product according to any one of claims 1 to 4, further comprising a casing. A salting process of salting raw materials of meat products,
A raw material after the salting step, a mixing step of mixing vegetable dietary fiber and a processed fat and oil starch,
Only including,
The vegetable dietary fiber is a dietary fiber derived from potato,
The method for producing a meat product, wherein the content of phosphate in the meat product is 0.40 parts by mass or less with respect to 100 parts by mass of the meat product. The method for producing a meat product according to claim 6, wherein the content of the phosphate in the meat product is 0 part by mass with respect to 100 parts by mass of the meat. The content of the oil-processed starch in the meat product is 1.50 to 15.00 parts by mass with respect to 100 parts by mass of the meat, and the content of the vegetable dietary fiber in the meat product is 100 parts by mass of the meat. It is 0.05-1.50 mass parts with respect to the said, The manufacturing method of the meat product of Claim 6 or Claim 7 characterized by the above-mentioned.

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