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.

A note on microbial spoilage of sheep meat at ambient temperature.

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.