Before refrigeration, treating meat with salt did the trick. It "preserved" meat in a state of what we call jerky. It did not spoil. Why does it not spoil? It does not spoil because ________. Mark all the responses that apply. the meat lost all its water and the environment became inhospitable to bacteria the salt dehydrated (killed) all the bacteria in the area the salt crystallized the meat cells burst and left no environment for the bacteria to grow
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Treating meat with salt preserves it in a state of jerky. Show more…
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Think back to tonicity that helps vs. hinders the growth of certain microbes. Also, think about why fresh meat "goes bad faster" compared to beef jerky (even when kept at a colder temperature!). What is the added salt literally doing for beef jerky to keep it preserved? (Think about what it is likely doing to the bacteria that would otherwise be degrading the jerky.)
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In many cultures, salt was used to preserve food before the advent of refrigeration. If food is put into a salty solution, into what kind of environment is it placed (isotonic, hypertonic, hypotonic)? Would the bacteria in that food be in the same environment? Would you expect the bacterial cells to gain water, lose water, or stay the same? In general, what cellular structure protects bacteria from collapsing or lysing under osmotic pressure?
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Figure 3: The three setups show the varying amounts of salt added to the meat slices Guide Questions: 1. If the setups will be left for 3 days, which set-up will last longer? Why? Explain your answer. 2. What do you think is the role of the salt in preserving the pork meat? 3. Is there a relationship between the rate of reaction (shelf life of the meat) to the concentration of reactant (salt)? Explain your answer. 4. What preservatives (vinegar, salt, or sugar) were used in the following food? Food Preservative processed meat (tocino) dried fish (daing / tuyo) pickled fruit (atcharang papaya) wine (tapuy)
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