How preservatives affect meat

[John Vayne]

Pieces of chicken of approximately the same weight were mixed into a solution with a preservative. The preservatives used were: Lemon juice, Sodium Chloride, Potassium Nitrite and Vinegar. After a few hours in the fridge, the samples were taken out and a sterilized inoculating loop was used to dip into the sample and swiped on an agar petri dish. The dishes were left in the fridge for another few days and then were taken out to see how much bacteria grew on them.
Results: Potassium Nitrite was the best preservative because the least amount of bacteria grew on the petri dish. The lemon juice was the 2nd best. The salt was the 3rd best and the vinegar had the most bacteria growing on it

 

[exchemist]

Pieces of chicken of approximately the same weight were mixed into a solution with a preservative. The preservatives used were: Lemon juice, Sodium Chloride, Potassium Nitrite and Vinegar. After a few hours in the fridge, the samples were taken out and a sterilized inoculating loop was used to dip into the sample and swiped on an agar petri dish. The dishes were left in the fridge for another few days and then were taken out to see how much bacteria grew on them.
Results: Potassium Nitrite was the best preservative because the least amount of bacteria grew on the petri dish. The lemon juice was the 2nd best. The salt was the 3rd best and the vinegar had the most bacteria growing on it

Which presumably is why KNO2 is what is used to prepare salami and similar delicacies. Mind you, chicken sausage is pretty ghastly: kipworst in Dutch. You could have it as it is, or met kaas (nee dank u wel).

 

[geordief]

Did you like the pindakaas and chips?

I liked the Rijsttafel there . It was Indonesian food popularized in Holland presumably from the Dutch colonies.