RESUMO
An investigation was undertaken on the effect of urea in the preservation of meat. It was observed that there was always a lag period in the early stages of microbial spoilage of meats at different temperatures, due to the non-availability of required nutrients, and subsequent rapid growth of microorganisms was attributed to the utilisation of amino acids released due to autolytic changes. Dry urea salt was employed in the present study to denature or retard the activity of enzymes of the meat in order to extend the shelflife of meat by preventing spoilage. Parameters such as ERV, pH and TPC were studied during meat spoilage. It appears from the present studies that autolytic changes were responsible for the ultimate spoilage of meat. When urea was applied in the meat, the microbial lag phase and the shelflife of meat were extended. It seems that urea checked the autolytic changes in meat and thereby microbial growth was delayed due to the non-availability of nutrients from the autolytic changes.
RESUMO
Shelf-life and microbial spoilage of sheep carcass meat at ambient temperature under commercial conditions were studied. The initial bacterial count of carcasses ranged 5.6-5.8 log/cm2. Staphylococcus spp. (48%) predominated in the initial microflora of carcasses followed by Micrococcus spp. (19%) and Escherichia spp. (12%). Microbial spoilage of carcasses occurred around 20 h when the bacterial count reached 8.0-9.0 log/cm2. Thus the shelf life of carcasses at ambient temperature was 19 h. The predominant micro-organisms at the time of spoilage were Escherichia and 'Acinetobacter-like' organisms. It was also observed that Enterobacter, Pseudomonas and Staphylococcus spp. could form a major part of the final flora. The presence of Escherichia and Staphylococcus spp. in higher percentages on the surface of carcasses at the time of spoilage presents the scope for health hazards.
