Preservation of meat using Antibiotics

Introduction Fresh meat is an ideal medium for bacterial growth and

Is therefore subject to rapid spoilage

Meat can be maintained in a fresh condition for reasonably long periods of time by treatment with broad spectrum antibiotics

 These antibiotics are usually

non-toxic Fairly stable at low and room temperatures but , decompose easily at cooking temperatures..

Ante-mortem injections
A rapid and efficient method .. developed to preserve fresh meat by ante-mortem distribution of antibiotic through the meat tissues Animals are injected through the intraperitoneal route maintains meat in an excellent condition
With fine flavor and texture when stored for as long as 6 weeks without refrigeration.

 The time between the injection of the antibiotic and the slaughtering of the animal is critical. there should be sufficient time for the antibiotic to be thoroughly distributed throughout the animal, but, insufficient time for the antibiotic to be eliminated from the body.

 Generally , the injection should be effected between one-half and twenty-four hours before slaughtering (preferably : 1-4 hrs) However , the time between injection and slaughter will vary with the particular antibiotic formulation selected
As well as its concentration and quantity used.

The antibiotic may be employed in aqueous solution or

In physiological saline in which it is dissolved or suspended.

 The antibiotic may be used alone or coupled with other desired preservatives (10 parts acid to 1 part antibiotic) Usually antibiotics are used in combination with organic acids such as citric, tartaric, gluconic and ascorbic. To obtain a given level of the antibiotic in the animal tissue, much less antibiotic is required when these organic acids are included in this injection.

 Broad spectrum antibiotics like oxytetracycline are preferred because they are effective against many gram-positive and gram-negative bacteria Aerobic and anaerobic such as Salmonella ,Micrococci and Clostridia Antibiotics may also be used as acid salts or As the sodium, potassium and other metal salts. Generally , the amount of antibiotic required in relation to the live weight of the meat is very small(2-6 mg/lb)

Ante- mortem or post-mortem injection combined with airtight packing

Fresh meat when wrapped in an air-tight packaging material would become slimy due to thriving of the bacteria on the surface causing breakdown and spoilage of the surface meat. This could however be reduced by using a packaging film having a high moisture vapor transfer rate
in order to permit the air to enter and partially oxidize and dehydrate the surface.

 A new process has been developed which comprises first, treating the animal, either before or after slaughter, with an antibiotic such as oxytetracycline, chlortetracycline, tetracycline, chloromycetin, streptomycin, penicillin then, holding the meat for several days at an elevated temperature to age the same cooling the meat, cutting it into conventional cuts, and then packaging it in a substantially air-tight film material.

 Generally , the amount of antibiotic required in relation to the weight of the meat is very small. For instance , by the intraperitoneal injection method from 1 to 10 mg of oxytetracycline per pound is sufficient. The membrane and soft tissues of the intraperitoneal cavity immediately absorb the injection ,and pass it into the blood stream through which it is circulated to the tissues of the entire animal.

 The tissue level of the antibiotic is at its highest from 1 to 4 hours after injection and hence the cattle should be killed within this time. After slaughter , the carcasses are placed in a room at a temperature of 80F and allowed to age for 3 days.. After chilling to about 34F the meat is cut into steaks. The cuts are then packaged either by wrapping in a preformed film or
By dipping or spraying with a film forming material of suitable nature.

 The film may be transparent or opaque but must be of low toxicity It should adhere closely to the cut and should not permit the transmittal of molds or mold spores through the film It should be impervious to moisture, as this would otherwise permit undesirable desiccation of cuts.. A variety of materials may be used for this purpose
including polyethylene films, polyvinyl chloride films and non moisture proof cellophane , which are wrapped around the cuts.

Use of antibiotics in packaged meat products..

Dripping fluids is a focal point of bacterial spoilage within packaged fresh meat. This problem which occurs in meat packages because of the exudates can be overcome by providing a package where exuded materials are drained away from the meat through a barrier to the space beneath the barrier where material containing bactericidal agents is placed. The preferred bacteriostats are the broad spectrum antibiotics such as the tetraclines, and sorbic acid..

 There are two methods of applying the bacteriostatic or bactericidal agent to the absorbent materials. First, wetting the absorptive material with an aqueous solution of the agent and then drying, Or, second, mixing or impregnating the absorptive material with a dry agent. A most important feature of the barrier is that it must separate the meat from the absorptive material, yet permit juices to flow freely from the meat to the absorptive material beneath the barrier.