Meat Tenderizer Essay

Which type of mettle im snap off modify most apply poop drinks? commence -To help Namibians use a cheaper, easier and always available type of aggregate tenderizer. Hypothesis Beef will tenderize most. Background In my research,Phosphoric Acid, the main ingredient of dummy drinks, is assumed to be of high enough concentration to deteriorate a piece of meat. So in this look into, I emergency to prove if cola drinks lowlife tenderize meat and what type of meat can it tenderize most. plan The plan is to come up with my researches and seek help from others.Then, I have to understand every case-by-case step from the start until the end, to reach to my conclusions. -Variables * The independent variable in this experiment is the kind of meat using * BEEF * PORK * CHICKEN * The controlled variables are the following * boob drinks quantity * essences weight * Bowls size Meetings & Discussions At first, I researched for experiments that can be done and I ask myself how cola d rinks can clean rust and by that I undercoat out that it was because of phosphoric acid. So, that brought me up to the idea of this experiment. Time Schedule 5PM Start of experiment Midnight Observance enter and investigated 8AM-NEXT DAY observance Investigated 10AM- NEXT DAY Observance Research and recorded 5PM-NEXT DAY Results Recorded *The experiment was 24hrs. Controls -The meat has the same grams. -The same number of hours on the meat used. -The same do of Coke poured on the meat. Material & Apparatus used 1. Meat 60grams of pork barrel, beef and chicken 2. 330 ml can of cola (3cans). 3. Bowls of the same kind and size. 4. Weighing plate 5. Chopping board and knife Experimental Work -Weigh the meat separately. The scale of the meat should be 60 grams. Place the meat in bowls. Observe the colour, nip and texture. -With a help, add the 330 ml coke in each meat at the same m. -Observe what happens every time you see it. -Final observance is after 24 hours. -After 24 hour s, observe the colour, smell, scale and texture. -Take out all the meat from the bowl and use a chopstick to feel, what meat is the softens (tenderize). Further Investigations -At first I had salmon. I changed it to chicken. -The weighing scale was non working properly. We bought a new one. -We added 2 cups of coke only, which was really little We used 330 ml can of cola.Evaluation/Reflection -I should have compared 4-5 meats, instead of 3 only. -I should have made the correct amount of cola(Exact amount). -I should have made the right scale. Results 5PM (START OF EXPERIMENT) 1-Most 2-More/Medium 3-Least MEAT APPEANCE OF BUBBLES AFTER PORING FLOAT SMELLS LIKE - COLOUR pork 1 3 Cola Light Red/Pink Beef 3 2 Cola Red Chicken 2 1 Cola Light Pink MIDNIGHT MEAT APPEARANCE OF BUBBLES Pork 1 Beef 3 Chicken 2 AROUND 8AM (THE NEXT DAY) -Pork sank. 10AM N. B. Sedimentation is the process by which particles in suspension in liquid form sediment.Sediment is a material, originally suspended i n a liquid, that settles at the bottom of the liquid when it is left standing for a long time. MEAT repository Pork 1 Beef 2 Chicken 3 RESULTS AT 5PM N. B. Supernatant is usually a clear liquid above material deposited by sedimentation, precipitation, or centrifugation. MEAT SUPERNATANT(CLEAR) SEDIMENTS TOP BUBBLES Pork 1 1 1 Beef 2 2 2 Chicken 3 3 3 MEAT SCALE AFTER EXPERIMENT SMELL COLOUR Pork 60grams None Lighter than forward/Light brown or pink Beef 60grams A little bit of cola lookoutChicken 60grams Spoiled meat Same colour as before/Light pink well-nigh TENDERIZE PORK BEEF CHICKEN Interpretation of results 5AM After pouring the coke in the bowl, I observed that the pork has more bubbles than the two. The pork sank, but the chicken and beef floated. MIDNIGHT When I checked at midnight, I saw that the coke has a lot of bubbles at the top beef has a few, dapple chicken has none- only in some places of the chicken. 10AM I observed that the cola in the pork went at a lower place the bowl (sedimentation) and the top of it was clear (supernatant).The cola in the beef was also having sediments below the bowl, but not like pork. The top of it was really blurred. The cola in the chicken has neither sedimentation nor supernatant. 5PM I observed that the colour of the pork became lighter than the original colour. I smelled it but there was no sense of smell there. The colour of beef became pale than the original one, and the smell was a bit of cola. The colour of chicken stayed as it is and it smelled like spoiled meat. I took out all the meat from the bowls and observed I scurfy it all, and the scale was the same as before- 60grams.I used a toothpick to test which type of meat was tenderize most. I observed that the chicken was really hard and it seemed like it was not tenderized at all. Beef was soft at some parts, but some parts are not. I observed that pork was the softest, which means it is the most tenderized meat. Conclusions -In this experiment pork was tenderized most because the whole part of the meat sank in a cola drink, which therefore can be a good tenderizer. Problems and Solutions -I did not get to find out the correct scale of meat, so I researched and asked help from elderly. -I did not lie with the correct amount of cola, so I researched.Skills Learned -Not being shy to seek help from others. -Continue to what I am doing before going to another work. -Manage my time. -Cola drinks can tenderize meat because of phosphoric acid/we can tenderize meat easily and cheap. -Pork was tenderized most because it was the type of meat that sank and absorbed most cola in the experiment (In this case, I disapprove with my hypothesis). Bibliography Tolman J. (UNKNOWN YEAR). Experiments with Meat and Cola (Retrieved 23 April 2012) http//www. ehow. com Acknowledgements -Ms. Daisy Cortez, my Natural Science instructor -My mom & dad -My uncle