How to improve the shredding properties of boiled meat

Abstract

The object of the present invention is to provide a method for reducing the binding properties between meat pieces or chunks of meat when heat-treating them, particularly when boiling them in a liquid, or after boiling, and for improving their ability to separate. [Solution] A fat and oil composition containing 0.5 to 100 parts by weight of polysaccharides per 100 parts by weight of fat and oil, wherein the polysaccharides are one or more polysaccharides selected from water-soluble polysaccharides and / or polysaccharides that thicken or gel when an aqueous solution or aqueous dispersion of said polysaccharides is heated, is applied to the surface of meat, and then the meat is boiled.

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