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Why McDonald's Burgers Don't Decompose
Maybe this should be in the Lounge, but it is about food chemistry, after all.
http://chemistry.about.com/od/foodchemistryfaqs/fl/Why-McDonalds-Burgers-Dont-Decompose.htm
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...there is a lot of data out there indicating the basic burger appears to be immortal. This is not true of the quarter pounder or Big Mac and here's why...
No, it's not some crazy preservative. It's not caused by the presence of any unwelcome chemical at all. Rather, the burger and bun appear unaffected by time because they contain low levels of water. Moisture is required for the bun or burger to mold. Thin hamburgers have a high surface area to volume ratio, so they lose moisture readily. When a burger gets left out, it becomes dried bread and jerky. The condiments contain enough acid (ketchup) or salt (mustard, pickle) that they don't rot, either
In fact, the phenomenon isn't specific to McDonald's burgers. If you're willing to sacrifice a burger, make one yourself, using a simple bun and the same condiments. Make sure the burger is thin, like an inexpensive fast food burger, and cooked completely, since fast food places are pretty good about preventing illness from undercooked food.
Leave your test burger on the counter. If you like, get a McDonald's burger and compare their appearance over time. Are you surprised your fresh, homemade burger appears immortal? You've just created a burger mummy! This is much the same process used to preserve meat to make jerky. The burger is dehydrated protein, with a bit of fat. Most of the fat was removed during cooking. The bit that remains may eventually taste rancid, but its appearance won't change. Gross? Not so much, when you stop to think about it.
...there is a lot of data out there indicating the basic burger appears to be immortal. This is not true of the quarter pounder or Big Mac and here's why...
No, it's not some crazy preservative. It's not caused by the presence of any unwelcome chemical at all. Rather, the burger and bun appear unaffected by time because they contain low levels of water. Moisture is required for the bun or burger to mold. Thin hamburgers have a high surface area to volume ratio, so they lose moisture readily. When a burger gets left out, it becomes dried bread and jerky. The condiments contain enough acid (ketchup) or salt (mustard, pickle) that they don't rot, either
In fact, the phenomenon isn't specific to McDonald's burgers. If you're willing to sacrifice a burger, make one yourself, using a simple bun and the same condiments. Make sure the burger is thin, like an inexpensive fast food burger, and cooked completely, since fast food places are pretty good about preventing illness from undercooked food.
Leave your test burger on the counter. If you like, get a McDonald's burger and compare their appearance over time. Are you surprised your fresh, homemade burger appears immortal? You've just created a burger mummy! This is much the same process used to preserve meat to make jerky. The burger is dehydrated protein, with a bit of fat. Most of the fat was removed during cooking. The bit that remains may eventually taste rancid, but its appearance won't change. Gross? Not so much, when you stop to think about it.
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= new reply since forum marked as read
