Disclosed are a meat aging composition and a meat aging method using same. The meat aging composition, which includes 1-25 wt % of a Cudrania tricuspidata bark extract, 10-30 wt % of a Cudrania tricuspidata leaf extract and 20-60 wt % of a Cudrania tricuspidata fruit extract, can improve taste and chewiness of meat by tenderizing the meat, lower cholesterol, improve storage property of the meat and cure hangover and protect the liver when the meat is eaten with liquor.
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