A meat modifying agent includes an oil-in-water emulsion containing (A) 10 to 60 parts by weight of an animal fat/oil, (B) 0.01 to 1 part by weight of a starch, (C) 15 to 40 parts by weight of a saccharified starch, (D) 0.3 to 8.0 parts by weight of a non-ionic surfactant, (E) 0.41 to 7.5 parts by weight of a viscosity-increasing polysaccharide, (F) 0.02 to 0.05 parts by weight of an anti-oxidant, (G) 0.03 to 0.1 parts by weight of a metal sequestering agent, (H) 0.005 to 0.5 parts by weight of a pH adjusting agent, (I) a preservative containing 0.00001 to 0.005 parts by weight of thujaplicin, and (J) water.