Effect of Nitrite and Turmeric as Curing Ingredients on Microbial Quality and pH of Meat

O. Hameed, S. P Wani, T. Ahmed, S. Darakshan and P. A Wani

Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, India.

ABSTRACT: Meat is the most perishable of all important foods since it contains sufficient nutrients needed to support the growth of microorganisms. Meat is susceptible to bacterial decomposition, which results in the production of off odours, followed by slime production and structural breakdown. Curing of meat is done to stop this decomposition of meat caused by microorganisms and to retain the colour of meat. Meat is considered to be spoiled when it is unfit for human consumption and is subjected to changes by its own enzymes, by microbial action and its fat may be oxidized chemically by microorganisms which grow on it causing visual, textural and Organoleptic change when they release metabolites. Mutton sample procured from local market were subdivided into three parts. One part was treated with turmeric and a part with turmeric+ Nitrite and rest was kept as control i.e. without any treatment. All the three samples were kept in low density polythenes and were analyzed 0, 15 and 30 days after storage.

KEYWORDS: Bacterial Decomposition; Curing; Slime Production; Metabolites; Microbial load

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