PURPOSE: To prevent the clouding and opacification of meat and the change of the texture of meat by adding a specific compound to fish or animal meat and pressing the meat.

CONSTITUTION: A fish or animal meat is immersed in an aqueous solution containing 0.1-2.0M of one or more compounds selected from sugars (e.g., glucose), sugar alcohols (e.g., sorbitol), polyhydric alcohols (e.g., glycerol), amino acids (e.g., glycine) and organic acids (e.g., succinic acid) and treated under a pressure of 20-10,000kg/cm2.