LABORATORY JOURNAL

Effects of Various Antimicrobial Compounds in Meat Products

Edelin Nilsa Putri | 20010103

Food Additives Laboratory

INDONESIA INTERNATIONAL INSTITUTE FOR LIFE SCIENCES

October 6, 2022
 I. Aim
The purpose of this experiment is to investigate how natural antimicrobial
herbs/spices, and curing salts affect the color, sensory attributes, and shelf life of meat
products.

II. Principles
Nitrates and nitrites have been commonly used as curing agents for meat
preservation. The addition of nitrates and nitrites in meat production is to improve the
quatility of the meat and prolong the shelf life. Aside from that, nitrates and nitrites also
responsible for distinctive flavor, prevention from lipid oxidation in cured meat, and act as
antimicrobial properties, especially against Clostridium botulinum. Moreover, nitrites in
cured meat products are additionally strengthened by other antimicrobial barriers such
heat treatment, water activity, pH, and other curing agents (Govari & Pexara, 2018).
However, nitrates/nitrites in meat products are potentially to produce carcinogenic
N-nitroso compounds. Thus, there is a rise in demand for a safer and more natural
preservative in meat products. According to Gassara (2015), natural antimicrobial
substances mostly from plant sources, such as blackpepper, basil, oregano, garlic,
clove, nutmeg, etc.

III. Hypothesis
According to the antimicrobial agents used in this experiment, it is hypothesized
that curing salt is the most desirable, followed by nutmeg, oregano, and rosemary.

IV. Materials & Equipment

Materials:
1. Meat (beef) – minced 6. Ice
2. Sausage casing - collagen 7. PCA Agar
3. Spices (nutmeg, rosemary, 8. Alcohol 70%
thyme)
4. Curing salt (sodium nitrites
and nitrates)
5. Other ingredients (vegetable
oil, flour, sugar, pepper, flavor
enhancer, garlic powder)

Equipment:
1. Stove 9. Falcon tube 50 ml
2. Deck oven 10. Blender
3. Meat grinder 11. Bunsen and burner
4. Sausage stuffer 12. L-spreader
5. Copping board
6. Plate counter
7. Reaction tube
8. Micropipette
VI. Procedure
A. Sausage preparation

*Fomulation
Ingredient Formula Formula 1 Formula 2 Formula 3 Formula 4
s control
 Meat 200 g 200 g 200 g 200 g 200 g

Shredded 75 g 75 g 75 g 75 g 75 g
ice

Vegetable 15 g 15 g 15 g 15 g 15 g
oil

Tapioca 7.5 g 7.5 g 7.5 g 7.5 g 7.5 g

flour

Salt 4g 4g 4g 4g 4g

Pepper 1.5 g 1.5 g 1.5 g 1.5 g 1.5 g

Curing 0g 0.75 g 0.75 g 0.75 g 0.75 g

salt/herbs/ (curing (nutmeg) (rosemary) (thyme)
spices salt)

Sugar 5g 5g 5g 5g 5g

Garlic 0.5 g 0.5 g 0.5 g 0.5 g 0.5 g

powder

Flavor 0.5 g 0.5 g 0.5 g 0.5 g 0.5 g

enhancer

B. Physical and sensorial observation

C. Total plate count

 References

Gassara, F., Kouassi, A., Brar, S., & Belkacemi, K. (2015). Green Alternatives to Nitrates and
Nitrites in Meat-based Products–A Review. Critical Reviews In Food Science And
Nutrition, 56(13), 2133-2148. https://doi.org/10.1080/10408398.2013.812610
Govari, M., & Pexara, A. (2018). Nitrates and Nitrites in meat products. Journal Of The Hellenic
Veterinary Medical Society, 66(3), 127. https://doi.org/10.12681/jhvms.15856