Meat Tenderizer

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Title:
Which type of meat will tenderize most using cola drinks?
Aim:
-To help Namibians use a cheaper, easier and always available type of meat tenderizer. Hypothesis:
Beef will tenderize most.
Background:
In my research,”Phosphoric Acid”, the main ingredient of cola drinks, is assumed to be of high enough concentration to deteriorate a piece of meat. So in this experiment, I want to prove if cola drinks can 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 single 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:
* Cola drink’s quantity
* Meat’s weight
* Bowl’s size
Meetings & Discussions:
At first, I researched for experiments that can be done and I ask myself how cola drinks can clean rust and by that I found 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| Recorded 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 amount of Coke poured on the meat.
Material & Apparatus used:
1. Meat: 60grams of Pork, beef and chicken
2. 330 ml can of cola (3cans).
3. Bowls of the same kind and size.
4. Weighing scale
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, smell and texture. -With a help, add the 330 ml coke in each meat at the same time. -Observe what happens every time you see it.

-Final observance is after 24 hours.
-After 24 hours, 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 not 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 in a liquid, that settles at the bottom of the liquid when it is left standing for a long time. MEAT| SEDIMENTATION|

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 before/Light brown or pink| Beef| 60grams| A little bit of cola| Pale|
Chicken| 60grams| Spoiled meat| Same colour as before/Light pink|

MOST TENDERIZE:

PORK BEEF CHICKEN
Interpretation of results:...
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