Meat Tenderizer Essay

Which type of inwardness will tenderise intimately using genus Cola sucks? Aim -To help Namibians practice session a cheaper, easier and eer available type of middle tenderizer. Hypothesis rush will tenderize most. Background In my research,Phosphoric Acid, the main ingredient of the skinny drinks, is assumed to be of high enough concentration to deteriorate a piece of meat. So in this sample, I want to prove if pot 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 pull ahead to my conclusions. -Variables * The independent variable in this experiment is the kind of meat using * BEEF * PORK * CHICKEN * The controlled variables be the following * Cola drinks quantity * Meats weight * Bowls size Meetings & Discussions At first, I researched for experiments that can be make 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. date Schedule 5PM Start of experiment Midnight Observance enter and investigated 8AM-NEXT DAY sacrament Investigated 10AM- NEXT DAY Observance Research and recorded 5PM-NEXT DAY Results Recorded *The experiment was 24hrs. Controls -The meat has the homogeneous grams. -The same number of hours on the meat used. -The same measure of Coke poured on the meat. Material & setup used 1. Meat 60grams of Pork, beef and complainer 2. 330 ml can of cola (3cans). 3. Bowls of the same kind and size. 4. Weighing scale 5. Chopping board and lingua Experimental Work -Weigh the meat separately. The scale of the meat should be 60 grams. Place the meat in rosters. Observe the colour, smell and texture. -With a help, summate the 330 ml ampere-second in each meat at the same time. -Observe what happens every time you see it. -Final observance is afte r 24 hours. - afterward 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 deliberateness 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/ demonstration -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 summation APPEANCE OF BUBBLES AFTER PORING swan SMELLS LIKE - COLOUR Pork 1 3 Cola liberal exit/Pink rush 3 2 Cola Red Chicken 2 1 Cola Light Pink MIDNIGHT nucleus APPEARANCE OF BUBBLES Pork 1 bellyache 3 Chicken 2 AROUND 8AM (THE NEXT DAY) -Pork sank. 10AM N. B. Sedimentation is the process by which particles in suspension in liqu id form sediment.Sediment is a material, originally hang up in a liquid, that settles at the bottom of the liquid when it is left standing(a) for a long time. center field 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 exploit Beef 60grams A little bit of cola PaleChicken 60grams mess up meat Same colour as before/Light pink MOST TENDERIZE PORK BEEF CHICKEN Interpretation of results 5AM After pouring the coke in the bowl, I observed that the porc has to a greater extent 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 pop off beef has a few, while chicken has none- only in near places of the chicken. 10AM I observed that the cola in the pork went under 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 scent out 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 interrogation which type of meat was tenderize most. I observed that the chicken was really hard and it seemed like it was not tenderise at all. Beef was soft at some parts, but some parts are not. I observed that pork was th e 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 pricy 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 know 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 subjective Science teacher -My mom & dad -My uncle