A preliminary study of the effect of urea in the preservation of meat.

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 earl)'
stages of microbial spoilage of meats at different temperatures, due to
the non-availability off 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
uhimate 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.