JP5836224B2 - Processing method of bone meat separation meat (MDM) and processed meat raw material manufactured by the method - Google Patents

Description

  The present invention relates to a processing method for facilitating use of bone and meat separated meat (MDM), and a processed meat food material produced by the processing method.

  In the meat industry, paste-like bone meat that has no form as meat is called mechanically deboned meat (MDM). MDM contains abundant minerals such as iron and is nutritious. In particular, the iron content is more than the same amount of liver paste (5th edition supplemented Japanese food standard ingredient table p186), and considering that there are few foods that can efficiently consume iron, it can be a valuable iron source. However, when heated, it becomes dark and has a unique bloody taste and bloody smell. Also, choose a dish to use because it feels bad. Further, since it is extremely paste-like, it is extremely difficult to uniformly mix a powdery seasoning such as salt, and there are problems such as unevenness in taste and nutritional components. Furthermore, since the properties are close to liquid and the shape as a solid cannot be sufficiently maintained, cooking is difficult, and the cooking method is limited. MDM is used as a meat processing raw material such as a bulking agent and a raw material for pet food when producing sausages and hamburgs, which does not cause significant problems with taste, texture and shape.

  In order to facilitate the use of MDM, a technique has been reported in which casein is mixed with MDM, gelled by treatment with transglutaminase, and processed into a ground form (see Patent Document 1).

The development of a technology that makes MDM easier to use without increasing costs has been desired.
Seasoned meat such as seasoned pork is a kind of meat preparation, which is a mixture of coarsely ground pork (about 1cm square, less than 10g per square) with about 0.3% pepper. Seasoned pork and the like are used as raw materials for processed meat products. In Japan, there is a merit that it can be imported with low tariffs. However, since a large amount of drip is generated, there are problems such as water-soluble nutrients flowing out and yields falling.

  Piperine is one of the organic compounds classified as alkaloids and is known as one of the hot components of black pepper. Since this compound promotes activation of the thermoreceptor TRPV1 expressed in sensory nerves, people feel a strong pungency when eating this compound. For this reason, although it is difficult to add a large amount to a food, when a very small amount is added, the original taste of the food can be further enhanced.

  Piperine is also known to inhibit the action of CYP3A4 and P-glycoprotein, which controls metabolism and transport of xenobiotics and metabolites [J. Pharmacol. Exp. Ther. 2002, 302, 645-650.] By regulating membrane fluidity by being inserted deeply into phospholipids of cell membranes (Ind. J Biochem. Biophys 1999; 36: 248-251), the activity of transport proteins bound to the membrane can be altered. Such an action is thought to inhibit the metabolism and catabolism of compounds. It is known that many of the tastes and odors of food are caused by low molecular weight components resulting from the decomposition or catabolization of the components in the food. This is considered to have a positive effect on maintaining the quality. Piperine, in particular, has good compatibility with oil due to its structural features, and is slightly soluble in water, so it can be easily mixed with meat rich in lipid components and remains well in the meat. It is thought to produce an effect. However, it is necessary to add a large amount of piperine to obtain an effect on meat that is not a living body and has no homeostasis. The addition of a large amount of piperine greatly impairs the taste and odor, which are the most important factors for foods.Furthermore, meat processed food ingredients do not eat directly, but are mixed with other ingredients and seasoned. It is a premise. Since it is common sense not to add a component having a strong taste as much as possible, piperine and pepper containing it have not been added in an amount more than usual.

Japanese Patent No.44553212

  The present invention provides an MDM processing method for solving the problem that the use of bone and meat separated meat (MDM) is limited and making MDM used as a raw material for a wide variety of processed meat products. Specifically, by mixing MDM and meat such as minced or diced pork, beef, etc. containing piperine with a certain amount or more, and piperine evenly in a special ratio and procedure as necessary, iron content etc. The object of the present invention is to provide a raw material for processing meat that is rich in minerals, has a red color that is preferable as meat, has no darkening due to heating, no bloody taste before and after cooking, and no bloody smell.

  The inventors of the present invention have found that darkened meat by heating bone-separated meat (MDM), unique bloody taste before heating and after cooking, bloody smell, limited cooking to be used due to poor touch, spices such as pepper We have intensively studied how to solve problems such as difficulty of mixing and to use MDM as a raw material for various processed meat products.

  As a result, mix piperine in a certain ratio so that the content of piperine contained in minced or diced pork, beef, etc. containing MDM and a certain amount of piperine is not less than 150 ppm. As a result, the above problems have been solved, and it has been found that MDM can be used as a raw material for a wide variety of processed meat products, thereby completing the present invention.

  In addition, the present invention also eliminates the problem of drip of season domes such as seasoned pork itself, and effectively uses not only MDM but also seasoned meat such as seasoned pork as raw materials for processed meat products. Came to get.

That is, the present invention is as follows.
[1] Mixing the bone and meat separated meat (MDM) of bird and beast with minced or diced chicken and meat containing piperine at a weight ratio of 0.5: 9.5 to 1: 1 so that the piperine content after mixing is 150 ppm or more. A method for producing a mixed meat processed food material.
[2] The method for producing a mixed meat processed food material according to [1], wherein the bone meat separation meat is chicken or pork bone meat separation meat.
[3] The method for producing a mixed meat processed food material according to [1] or [2], wherein the minced meat containing piperine or the diced chicken and meat is a seasoned meat which is a coarsely ground meat containing pepper.
[4] The method for producing a mixed meat processed food material according to any one of [1] to [3], wherein the seasoned meat that is coarsely ground meat containing pepper is seasoned pork that is coarsely ground pork containing pepper.
[5] The method for producing a mixed meat processed food material according to any one of [1] to [4], wherein the minced or diced chicken and animal meat containing piperine contains 0.25 to 1.20% by weight of pepper.
[6] The method for producing a mixed meat processed food material according to any one of [1] to [5], wherein the mixed meat processed food material has the following characteristics:
(i) Mixed meat processed food ingredients have a deeper red taste than seasoned pork;
(ii) The raw odor of mixed meat processed food ingredients is lower than MDM;
(iii) the mixed meat processed food ingredient has a higher iron content than pork without bone separated meat; and
(iv) Mixed meat processed food ingredients are less prone to drip than seasoned pork.
[7] A mixed meat processed food material produced by the method according to any one of [1] to [6].
[8] A processed meat food prepared using the mixed meat processed food material produced by any one of the methods [1] to [6].

  According to the method of the present invention, the bone meat separated meat (MDM) and the processed meat raw material blended so that the piperine content contained in the final processed product is equal to or greater than a certain amount are mixed at a certain ratio, thereby MDM can solve problems such as darkening due to heating, unique bloody taste before heating and after cooking, bloody smell, limitation of cooking due to poor touch, difficulty in mixing with spices such as pepper, etc. It is rich in minerals such as iron and has a red color that is preferable as meat, and it is widely used as a raw material for processed meat products that does not have darkening due to heating, bloody taste before and after cooking, bloody smell, and no drip. become able to. Furthermore, the problem of season domes such as seasoned pork, which had the problems of loss of nutrients and yield reduction due to drip, has been resolved, and MDM can be used effectively.

It is a figure which shows the property of an unheated seasoned pork (SP). It is a figure which shows the property of the seasoned pork (SP) left at room temperature for 2 hours after thawing. It is a figure which shows the season dpoke (SP) which inclined the dish which mounted the sample and showed the state of the drip. It is a figure which shows the property of unheated bone meat separation meat (MDM). It is a figure which shows the property of the bone meat separation meat (MDM) left at room temperature for 2 hours after thawing. It is a figure which shows the bone meat separation meat (MDM) which inclined the dish which mounted the sample, and showed the state of the drip. It is a figure which shows the property of the mixture (MSM) of an unheated seasoned pork (SP) and bone meat separation meat (MDM). It is a figure which shows the property of the mixture (MSM) of a seasoned pork (SP) and bone meat separation meat (MDM) which was left to stand at room temperature for 2 hours after thawing. It is a figure which shows the mixture (MSM) of the seasoned pork (SP) and the bone meat separation meat (MDM) which showed the state of the drip by tilting the plate on which the sample was placed. It is a figure which shows the amount of drip of a seasoned pork (SP), bone and meat separation meat (MDM), and a mixture (MSM) of seasoned pork (SP) and bone and meat separation meat (MDM). It is a figure which shows the color difference of the unheated seasoned pork (SP), bone and meat separation meat (MDM), and the mixture (MSM) of a seasoned pork (SP) and bone and meat separation meat (MDM). It is a figure which shows the color difference of the mixture of seasoned pork (SP) and bone-and-bone separation meat (MDM) and seasoned pork (SP) and bone-and-bone separation meat (MDM) which were baked and heated. It is a figure which shows the color difference of the seasoned pork (SP) steamed and heated, the separated meat (MDM), and the mixture (MSM) of the seasoned pork (SP) and the separated bone and meat (MDM). It is a figure which shows the result of the evaluation of the odor of a seasoned pork (SP), bone meat separation meat (MDM), and a mixture of seasoned pork (SP) and bone meat separation meat (MDM) (MSM) which has been baked or steamed. .

  Hereinafter, the present invention will be described in detail.

  The present invention relates to a method for producing a processed meat processed food material with improved quality, including mixing other meat with bone separated meat (MDM) to improve the quality of MDM, and a processed meat processed food material produced by the method It is.

  MDM is extremely pasty meat that does not have a form of meat, and is usually obtained by separating the remaining meat adhering to bones and the like with a bone meat separator after separating the meat from the bird and animal meat. The birds and animals that produce MDM are not limited and include chicken, pork, beef, mutton, horse meat, etc. Among them, chicken and pork such as chicken and turkey are preferred. The parts of the birds and animals used are not limited, MDM can be obtained from the whole chicken such as abandoned chickens after the egg-laying period, or from the neck of the chicken or from the Yakken, which is the cartilage in the breast It can also be obtained. Also, any kind of livestock can be used in pigs, and all parts such as spine, ribs, legs and arms can be used. MDM can be manufactured using a bone meat separator by mechanically crushing meat with bone. The bone and meat separator is a machine that applies pressure while rotating the crushed bone-in meat, separates the bone and meat, and pushes out only the meat by applying pressure from the pores. What remains without passing through the hole is separated as bone or muscle.

  Commercially available bone and meat separators can be used. Examples of commercially available bone and meat separators include PDE2500 from POS, Beehive, RSTD-06 from Ink. A commercially available MDM may be used as the MDM.

  MDM contains abundant minerals such as iron and is rich in nutritional value, but has a problem that it becomes dark when heated, and has a unique bloody smell and bloody smell before heating and after cooking. In addition, there is a problem of choosing a dish to use because the tongue feels bad. Furthermore, since it is extremely pasty, it is extremely difficult to uniformly mix powdery seasonings such as salt. MDM is a paste-like meat with poor taste, smell and texture, and its cooking method and application are greatly limited. Therefore, although there exists a use as a bulking agent etc. when producing sausage or a hamburger, it is difficult to use as it is as a main ingredient of processed meat food. Therefore, other meat such as seasoned pork may be mixed at a certain ratio.

  The other meat to be mixed with MDM is preferably a meat preparation with a low acquisition cost. Meat preparations are preparations made from beef, pork, and other meats, and generally refer to cooked or seasoned products or semi-processed products. Other meats used in the present invention to be mixed with MDM are minced or diced pork, beef, chicken and other wildlife. Minced meat refers to minced meat, and diced meat refers to diced meat, which is meat that has been cut into dice. It is desirable to use minced or diced meat that is minced or diced so that one piece or a whole is less than 10 g. The ground meat is preferably ground ground meat. More preferably, minced or diced pork is used. Minced or diced meat mixed with MDM contains a certain amount or more of piperine. Piperine is a spicy component of pepper, and may be mixed with minced or diced meat, or a certain amount or more of pepper may be mixed so that a certain amount or more of piperine is contained. Such meat preparations include seasoned meat such as seasoned pork. Seasoned meat is a meat preparation made by mixing ground meat with pepper. For example, seasoned pork is about 0.3% by weight of ground pork, for example, 0.25 to 0.35% by weight, preferably 0.3% by weight of pepper. It is a meat preparation that is mixed with. The seasoned pork can be commercially available and can be obtained at low cost because the tariffs when importing from a foreign country to Japan are low. However, the seasoned pork itself has problems such as drip, loss of water-soluble nutrients, and a decrease in yield. In addition, since the meat itself has already been strongly seasoned, its use and cooking method are limited. Since the processed meat raw material is premised on the subsequent seasoning and processing according to the application, it is desirable that the raw material itself should not have an extra taste as much as possible. For this reason, seasoned pork is generally avoided to be mixed with seasonings and meats that exhibit a strong taste. Since a commercially available seasoned pork is in a hardened state, when using a commercially available seasoned spoke, it is preferably cut into a chip using a band saw or a knife.

  By mixing MDM, which is used for limited purposes, and minced meat such as seasoned pork, which is also used for limited purposes, or meat preparations such as diced pork, beef, chicken, etc., both problems can be solved. Thus, processed meat food ingredients that can be used to reduce the weight of various processed meat foods are obtained. The meat processed food raw material of this invention may be called mixed meat processed food raw material. Since the compatibility of the taste as a raw material is good, when both are mixed, the disadvantages of each are offset, causing problems in taste, odor, texture, etc. alone or when mixed with other ingredients Hateful.

  For minced or diced meat containing piperine and MDM, piperine contained in the final processed product is 100 ppm (0.01% by weight) or more, preferably 150 ppm (0.015% by weight) or more, more preferably 200 ppm (0.02% by weight) or more. It is desirable to mix so that it becomes. In order for the piperine content contained in the final processed product to be equal to or greater than the above amount, for example, mince containing piperine or diced meat may contain 0.5 to 1.2% by weight of pepper. For example, as described above, seasoned pork is mixed with about 0.3% by weight of pepper, for example, 0.25 to 0.35% by weight, preferably 0.3% by weight or more, and such seasoned pork is mixed with MDM. As a result, the piperine content in the final processed product becomes 100 ppm, 150 ppm or 200 ppm or more.

  The minced or diced meat containing piperine and the MDM may be mixed using, for example, a mixer. The mixing ratio (weight ratio) of minced or diced meat containing piperine and MDM is 0.5: 9.5 to 1: 1, preferably 8.5: 1.5 to 7.5: 2.5, and more preferably 8: 2. When mixing minced or diced meat containing piperine and MDM, piperine may be further mixed to adjust the piperine content in the final processed product.

  When the mixing ratio of MDM becomes higher than the above mixing ratio, the processed meat raw material after mixing comes to have the problems that MDM has, and when the mixing ratio of minced meat containing piperine or diced meat becomes high The problem of MDM is solved, but the problem of minced meat containing piperine or diced meat comes to be. In the case of the said mixing ratio, the favorable mixed meat processed food raw material which eliminated all the problems can be obtained.

  A mixed meat processed food material in which minced or diced meat containing MDM and piperine is mixed at a certain ratio, and a cooked product in which the mixed meat processed food material is heat-treated by baking or steaming have the following advantages.

  Regarding the color, the MDM exhibits a dark red color, but the mixed meat processed food material of the present invention and its cooked product exhibit a red color that is preferable as meat. Moreover, it becomes the color of a preferable brown heating meat by heating. Whether or not a preferable red color is exhibited can be determined by a color difference. The color difference can be represented by L *, a * and b * values. L *, a *, and b * values refer to the L *, a *, and b * coordinates of the CIE 1976 (L *, a *, b *) color space (CIELAB), respectively. Indicating lightness, a * and b * indicate the position of hue and saturation in the color space. L *, a * and b * values can be measured using a colorimeter. The L * axis is a lightness axis representing brightness, black when close to 0 and white when close to 100. The a * axis represents green to red, minus is green, and plus is red. The b * axis represents blue to yellow, minus is blue, and plus is yellow. In the evaluation of the mixed meat processed food material and the cooked product thereof according to the present invention, L * represents the degree of fleshiness whitishness and darkness, and a * represents the intensity of redness. The preferred color of meat color varies depending on the cooking method, and there is no universally preferred numerical value. In the evaluation, a control product is set and compared with it. For example, in the present invention, it is determined whether or not it is preferable that there is no difference in the profile of parameters for a seasoned meat to be substituted. The same applies to cooked foods.Compared with seasoned meat such as seasoned pork that has been processed in the same manner, it is judged to be preferable if it has the same or similar properties as seasoned meat such as seasoned pork. The

  Regarding the nutrients, the mixed meat processed food material and the cooked product thereof according to the present invention contain minerals such as iron from bone marrow of bone-separated meat, and therefore minerals such as iron compared to normal pork without bone-separated meat. It is rich. Therefore, the mixed meat processed food material and the cooked product thereof of the present invention are excellent as a supply source of minerals such as iron.

  Regarding the flavor, the mixed meat processed food material of the present invention and its cooked product do not have a unique bloody taste or bloody smell in MDM, and the texture such as touch is better than MDM. Become. The odor can be evaluated by a sensory test using a plurality of panelists. The bloody smell means the smell of raw meat and the smell of blood. At this time, for example, the mixed meat processed food material or the mixed meat processed food material cooked by baking or steaming before heating may be evaluated as to whether or not the smell of meat and blood remains. Moreover, you may evaluate whether the smell of pepper is in the case of this sensory test. The cooked product obtained by baking or steaming the mixed meat processed food material of the present invention has almost no smell of meat and blood, and has a smell of pepper.

  Regarding the physical properties, the MDM is sticky and sticky, but the mixed meat processed food raw material of the present invention can be used as having the same physical properties as minced or diced meat containing piperine such as ordinary seasoned pork.

  Further, in MDM, it is difficult to add various seasonings and seasoning, whereas the mixed meat processed food material of the present invention is easy to season.

  In addition, mince or diced meat containing piperine such as seasoned pork as minced or diced meat containing piperine has many occurrences of drip during storage or after thawing after freezing, while yield decreases. In the mixed meat processed food material of the present invention, since the drip is hardly generated, the yield is improved. Here, the yield refers to the ratio of the meat weight before storage to the meat weight after storage, or the ratio of the meat weight when thawed after freezing to the meat weight before freezing. Yield can be judged using drip amount as an index. The drip amount is evaluated by absorbing the drip with a piece of paper and measuring its weight. The drip amount of the mixed meat processed food material of the present invention is 2% by weight or less, preferably 1% by weight or less, based on the total weight of the meat.

  The mixed meat processed food raw material of the present invention obtained by mixing minced or diced meat containing piperine and MDM can be used as a raw material for processed meat products.

  The raw material of this processed meat product can be mixed with other spices and other materials and used for the preparation of various processed meat foods. Although bone meat separation meat (MDM) has only a narrow use as a bulking agent when making sausages and hamburgers, the mixed meat processed food raw material of the present invention includes various kinds of sausages, hamburgers, meatballs, dumplings, shumai, etc. It can be used as a raw material for processed meat products.

  The present invention also includes processed meat foods cooked using the mixed meat processed food ingredients of the present invention obtained by mixing minced or diced meat containing piperine and MDM. Examples of such foods include foods obtained by heating and cooking the mixed meat processed food material of the present invention by baking or steaming.

  The present invention will be specifically described by the following examples, but the present invention is not limited to these examples.

Example 1 Production of a mixture of seasoned pork and MDM (examination of mixing ratio)
A mixture (MSM: Mixture of SP and MDM) of seasoned pork (SP) and bone and meat separation (mechanical debonded meat (MDM)) was produced as the mixed meat processed food material of the present invention, and the physical properties of the mixture were measured. Seasoned pork is manufactured by adding meat to be processed and spices and stirring with a stirrer. In addition, bone meat separation meat is manufactured by crushing bone with a screw press machine or the like and removing a large bone fragment by passing it through a screen (filter) having a 2 mm hole.

  Seasonal pork (SP: Seasoned Pork, mixed with 0.6% by weight of ground pork and pepper) was made in Canada, and MDM was made in Denmark. MDM and seasoned pork were mixed at a weight ratio of 2: 8 to obtain MSM.

  Seasoned pork (SP) was made into a chip shape with a band saw and a kitchen knife in a frozen state, stored in a refrigerator for 2 hours, measured in a plastic plate in a half-thawed state, and re-frozen to obtain a sample for color difference measurement. Unrefreeze was also used to prepare the mixture (MSM). The bone and meat separation meat (MDM) was made into a chip shape with a band saw and a kitchen knife in a frozen state, stored in a refrigerator for 3 hours, measured in a plastic plate in a half-thawed state, and re-frozen to obtain a sample for color difference measurement. Unrefreeze was also used to prepare the mixture (MSM). The non-re-frozen product of MDM and SP was mixed with a stainless ball at a weight ratio of 2: 8, measured in the same manner as above, re-frozen, and used as a color difference measurement sample.

  The prepared sample was vacuum packaged and stored for 7 days, and then the drip amount measurement and the color difference measurement were performed. The drip amount was measured by absorbing the drip in water supply paper and measuring the weight. The color difference measurement was performed using MINOLTA CM-200.

  As for the color difference, the color difference was measured for each of the three test sections of each sample: an unheated one, a baked one, and a steamed one. Furthermore, the odor was evaluated for each sample. Baking heating was performed for 5 minutes at medium heat, and steaming was performed at 100 ° C. (center temperature of 75 ° C. or more) for 4 to 5 minutes. The odor was evaluated by sensory evaluation using 5 panelists. A thing with a strong smell of meat or blood or a pepper was designated as “◎”, and a substance with little smell of meat or blood was designated as “x”.

1 to 9 show the properties of the following samples.
Figure 1: SP (unheated)
Figure 2: SP (After thawing, left at room temperature for 2 hours)
Figure 3: SP (showing the drip state by tilting the pan with the sample)
Figure 4: MDM (unheated)
Figure 5: MDM (after thawing, left at room temperature for 2 hours)
Fig. 6: MDM (showing the drip state by tilting the pan with the sample)
Figure 7: MSM (unheated)
Figure 8: MSM (after thawing, left at room temperature for 2 hours)
Figure 9: MSM (showing the drip state by tilting the pan with sample)

The results of drip amount measurement and color difference measurement were as follows.
The drip amount measurement results are shown in FIG.

  SP and MDM had drip of 3.21% and 2.26%, respectively, but MSM was 0.6%, which was much lower than SP and MDM. The effect of lowering the water separation rate was confirmed by mixing SP and MDM.

Color difference measurement Color difference is indicated by L * value, a * value and b * value. Whether or not a preferable red color is exhibited can be determined by a color difference. The color difference can be represented by L *, a * and b * values. L *, a *, and b * values refer to the L *, a *, and b * coordinates of the CIE 1976 (L *, a *, b *) color space (CIELAB), respectively. Indicating lightness, a * and b * indicate the position of hue and saturation in the color space.

  FIG. 11 shows the result of color difference measurement for an unheated product, FIG. 12 shows the result of color difference measurement for a product that has been baked and heated, and FIG. 13 shows the result of color difference measurement for a product that has been steamed and heated.

The results for the unheated sample were as follows:
The color of MSM was not as red and dark as MDM. Also, it was more reddish than SP and the brightness was almost the same as SP.

The result of baking and heating was as follows.
The brightness of the baked MSM was between SP and MDM, the redness was close to that of MDM, and the baked color was darker than SP, but it was not as white as SP and was a good baked color.

The results of steaming and heating were as follows.
The brightness and redness of steamed and heated MSM is almost close to SP, and it seems that it can be used for things that are not preferred to be colored in steamed dishes (eg Shumai).

Odor Evaluation The results of odor evaluation are shown in FIG. The odor is evaluated by baking or steaming SP, MDM or MSM after baking, and the post-steaming odor for meat odor and blood odor. expressed. The smell of pepper was also evaluated.

  As shown in FIG. 14, MSM was almost equivalent to SP with respect to meat odor and blood odor. This result indicates that MSM in which MDM and SP are mixed at 8: 2 has no problem of bloody smell.

  According to the method of the present invention, by mixing bone meat separated meat (MDM) and minced or diced meat containing a certain amount or more of piperine such as seasoned pork at a certain ratio, it can be used for various processed meat products. A mixed meat processed food raw material can be obtained.

Claims (6)

  This includes mixing the bone and meat separated meat (MDM) of birds and beast with minced or piped meat containing only piperine in a weight ratio of 0.5: 9.5 to 1: 1 so that the piperine content after mixing is 150 ppm or more. , Manufacturing method of mixed meat processed food ingredients.   The method for producing a mixed meat processed food material according to claim 1, wherein the bone meat separation meat is chicken or pork bone meat separation meat.   The method for producing a mixed meat processed food material according to claim 1 or 2, wherein the minced meat containing piperine or the diced chicken and meat is a seasoned meat which is a ground meat containing pepper.   The method for producing a mixed meat processed food material according to any one of claims 1 to 3, wherein the seasoned meat, which is a coarsely ground meat containing pepper, is a seasoned pork, which is a coarsely ground pork containing pepper.   The method for producing a mixed meat processed food material according to any one of claims 1 to 4, wherein the minced or diced chicken and animal meat containing piperine contains 0.25 to 1.20% by weight of pepper. The method for producing a mixed meat processed food material according to any one of claims 1 to 5, wherein the mixed meat processed food material has the following characteristics:
(i) Mixed meat processed food ingredients have a deeper red taste than seasoned pork;
(ii) The raw odor of mixed meat processed food ingredients is lower than MDM;
(iii) the mixed meat processed food ingredient has a higher iron content than pork without bone separated meat; and
(iv) Mixed meat processed food ingredients are less prone to drip than seasoned pork.

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