Don't miss the latest stories
Watch: The Reason Why McDonald’s Hamburgers Do Not Decompose
By Yoon Sann Wong, 17 Feb 2016
It’s no secret that McDonald’s hamburgers can be left untouched for days and weeks without breaking down.
The horrific experiments that have been carried out with results published on the internet beg the question: why?
In this video from Business Insider, chef J. Kenji Lopez-Alt of Serious Eats investigates and tests five different theories. The clip does not elaborate on the theories, but they can be found on the Serious Eats Blog:
“1. There is some kind of chemical preservative in the beef and/or bun and/or the wrapping that is not found in a normal burger and/or bun that creates an inhospitable environment for mold to grow.
2. The high salt level of a McDonald’s burger is preventing the burger from rotting.
3. The small size of a McDonald’s hamburger is allowing it to dehydrate fast enough that there is not enough moisture present for mold to grow.
4. There are no mold spores present on McDonald’s hamburgers, nor in the air in and around where the burgers were stored.
5. There is no air in the environment where the McDonald’s hamburgers were stored.”
After leaving the experiment’s burgers, comprising McDonald’s and homemade samples, out for close to a month, Lopez-Alt discovered that there wasn’t any significant difference in the decomposition rate between the McDonald’s and homemade hamburgers.
He says, “The burger doesn’t rot because its small size and relatively large surface area help it to lose moisture very fast. Without moisture, there’s no mold or bacterial growth.”
You can watch the video below and learn more about the experiment here.
[via Business Insider]
More related news
Also check out these recent news