Question

You are developing a new natural preservative chemical derived from a native Australian herb plant to extend the shelf-life of refrigerated raw chicken meat. After applying the preservative you notice that the meat doesn't smell or appear spoiled until two weeks after the meat without the preservative appears spoiled. You determine the total aerobic plate count from the two samples and the results are shown in the graph below (with preservative = black line; without preservative = green line). Provide a possible explanation (hypothesis) for the extended shelf-life of the chicken meat with the new preservative. Also discuss what analysis you could carry out to verify your explanation. Chicken meat total aerobic plate count $10^8$ $10^7$ $10^6$ CFU/g $10^5$ $10^4$ $10^3$ $10^2$ $10^1$ With preservative Without preservative 1 2 3 4 5 6 7 8 Time (days)

          You are developing a new natural preservative chemical derived from a native Australian herb plant to extend the shelf-life of refrigerated raw chicken meat. After applying the preservative you notice that the meat doesn't smell or appear spoiled until two weeks after the meat without the preservative appears spoiled. You determine the total aerobic plate count from the two samples and the results are shown in the graph below (with preservative = black line; without preservative = green line). Provide a possible explanation (hypothesis) for the extended shelf-life of the chicken meat with the new preservative. Also discuss what analysis you could carry out to verify your explanation.
Chicken meat
total aerobic plate count
$10^8$
$10^7$
$10^6$
CFU/g $10^5$
$10^4$
$10^3$
$10^2$
$10^1$
With preservative
Without preservative
1
2
3
4
5
6
7
8
Time (days)

You are developing a new natural preservative chemical derived from a native Australian herb plant to extend the shelf-life of refrigerated raw chicken meat. After applying the preservative you notice that the meat doesn't smell or appear spoiled until two weeks after the meat without the preservative appears spoiled. You determine the total aerobic plate count from the two samples and the results are shown in the graph below (with preservative = black line; without preservative = green line). Provide a possible explanation (hypothesis) for the extended shelf-life of the chicken meat with the new preservative. Also discuss what analysis you could carry out to verify your explanation.
Chicken meat
total aerobic plate count
10^8
10^7
10^6
CFU/g 10^5
10^4
10^3
10^2
10^1
With preservative
Without preservative
1
2
3
4
5
6
7
8
Time (days)

Added by Richard W.

Question

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