Effect of some additives on bacteriological properties of local meat product (Basturma)‎ during storage

Abstract EN

Basturma is a traditional meat product manufactured to preserve meat in Iraq.

The objective of this study was to determine the influence of adding ascorbic acid, nitrate and nitrite, sodium phosphate, acetic acid and lactic acid on the survival of some microflora during storage period under natural climate conditions.

Results demonstrated that the used additives, reduced the growth of some microorganisms studied and eliminated the others during storage depending on the type and concentration of additives.

In general, the use of different concentrations of ascorbic acid, nitrate and nitrite and sodium phosphate decreased the total count, coliform, lipolytic and proteolytic bacteria, along the period of storage.

When higher concentrations of different additives were used, a complete inhibition of all types of bacteria.

The results showed similar patterns at the last months of storage.

The treatment of meat trimming before grinding with 5 % of both acetic and lactic acids generally led to the decrease of total count and coliform and a very weak growth of proteolytic bacteria and a complete inhibition of the counts of lipolytic bacteria