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 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.