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The Effect Of Preservatives On Meat


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#1 GustavoHeisenburger

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Posted 04 December 2016 - 12:35 PM

As a class project, I decided to test which preservative is the best to use on meat. Samples of meat were mixed with different preservatives and then a sterilised swab was taken and wiped across an agar petri dish. The dishes were left in a refrigerator for 2 weeks. After 2 weeks, the petri dishes were dyed blue, and the bacteria colonies were counted by 3 different people, by looking through a magnifying glass. the following results were obtained:

 

Sodium Nitrite had the least bacteria colonies grown on the petri dish, with 73 bacteria colonies.

Salt had the 2nd least bacteria grown on the petri dish, with 82 bacteria colonies

Lemon juice had 91 bacteria colonies growing on the petri dish

Vinegar had 102 bacteria colonies grown on the petri dish

And the petri dish with the most bacteria colonies growing on it was the one that didn't use a preservative. That one had a massive 397 bacteria colonies growing on it.

 

In conclusion to our experiment, we decided that sodium nitrite was the best preservative for meat as it had the least number of bacteria colonies grown.



#2 BukLao

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Posted 04 December 2016 - 05:12 PM

greetings right, I used my urine on meat as it contain high salt content. Was not very good preservative. 


Edited by sanctus, 06 December 2016 - 06:21 AM.
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