Method for meat modification, composition for modification, and food product containing modified meat

Abstract

The present invention relates to a method for modifying meat, including bringing the meat in contact with a Bacillus amyloliquefaciens-derived neutral protease having the following properties (a) to (e), and thermolysin; (a) being an enzyme that hydrolyzes a substrate having a peptide bond to release the peptide, (b) having an optimal pH of 7, (c) being stable at pH=5 to 7, (d) having an optimal temperature of 50°C to 55°C, (e) being a metal protease inhibited by ethylenediaminetetraacetic acid (EDTA), and a composition for modification, containing said neutral protease and thermolysin. According to the present invention, meat can be tenderized conveniently in a short time, and ease of loosening can be imparted to the meat.