VATIS UPDATE Article

The Indian Defence Research and Development Organisation (DRDO), laboratory has developed a simple technology to extend the shelf-life of mutton to up to a week without cold storage facilities. Scientists from the animal products division at the Defence Food Research Laboratory (DFRL) have developed a special extract from pomegranate peels that can be injected or applied to the meat and kept out without bothering about the meat rotting due to harmful bacterial action. And it can remain fresh for a week without affecting the meat’s natural taste or flavour.

DFRL scientists said while the research was mainly focussed on mutton, the beneficial effects of the pomegranate peel extract could similarly protect chicken meat and pork too. At present no technology is available for the preservation of fresh mutton without any chemical preservatives that can improve the shelf-life beyond 20 hours. DFRL addressed the problem by identifying and applying a natural edible preservative – the pomegranate peel extract – and carried out sustained experiments. They discovered that it significantly enhanced the shelf-life of fresh mutton to seven days at ambient conditions.

“Pomegranate peels are powerful antioxidants (substances that inhibit oxidation that supports bacterial action and are used to counteract the deterioration of stored food products) with antimicrobial properties. This prevented bacterial action on the meat even when kept out at room temperature,” said PE Patki, at DFRL. Primarily, the research aimed at finding a way to use natural preservatives to extend the shelf-life of meat supplied to Indian Army jawans posted at the forward posts.