To obtain a quality improving agent for meat capable of preparing a tasty meat dish or a formed processed product having a soft meat quality and rich in meat juice by including a diglycerol ester of a fatty acid and a propylene glycol ester of the fatty acid as active ingredients.

This quality improving agent for meat is obtained by including (A) preferably 0.05-3 wt.% (based on the amount of the meat) of a diglycerol ester of a fatty acid having ≥50% monoester purity and (B) preferably 0.05-5 wt.% (based on the amount of the meat) of a propylene glycol ester of the fatty acid which is an ester of a 12-22C (un)saturated fatty acid with propylene glycol as active ingredients. Furthermore, the meat is preferably treated with the quality improving agent to prepare a meat product.