Red Meat Decomposition Lab Report
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The Effect of Additives on the rate of decomposition of red meat. If MSG is used, then the rate of decomposition will be the fastest. If Sodium nitrate is used, then the rate of decomposition will be the slower than MSG and the Control. If Xylitol is used, then it will decompose the slowest. The reason for this is MSG breaks down and softens the proteins that hold the meat together which should make the meat decompose faster. Also, Sodium Nitrate slows the bacterial growth which has a large effect on decomposition, but it won't be slower than Xylitol because without refrigeration bacteria grows a lot faster than it is meant for because Sodium Nitrate is used to slow bacterial growth while in a refrigerator but when the meat isn't refrigerated