Aim: The aim of this project was to see which out of these 3 fast food burgers had the most preservatives: Steers, MC Donald’s and KFC. I liked this idea because I like all three of these fast food restaurants so I thought it would be very interesting to find out which one had more preservatives.
Hypothesis: I believe that the Steer’s burger would have the least preservatives and will spoil first before the other 2 burgers will spoil
Method: The method I used was to take pictures of the different burgers and examine the changes that took place.
Result:
Further research :
What are preservatives???
Preservatives are natural or man-made chemicals that are placed into foods to prevent them from
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There is a wide variety of natural preservatives, like salt and sugar, are often used in preserving canned fruits, as well as various types of canned or jarred vegetables. Nitrates and nitrites are well known artificial preservatives that can be found in many processed meats, such as meat and bacon, and are formed by naturally occurring sodium chloride which is found in table salt.
Food manufacturers use many different ways of preserving food to keep food fresh and stable and prevent natural decay. One of the MOST USED food preservatives is salt, salt can preserve many products such as meat, canned vegetables and fruits, as well as frozen desserts and vegetables. Salt is one of the most used methods of preservation in a home to preserve food such as preserving raw meat, salt draws out moisture from the meat through a process called osmosis. Most people call it curing the meat and this is one of the oldest food preservation methods ever known.
Food preservation has the following
After a long day in school and studying, every student needs a night off to just relax and enjoy a meal at a restaurant. In this modern time, some aspects of a restaurant can be the deciding choice. Many choose their restaurant of choice based on either those they are with, their personal, cultural appetite, their routine eating habits or their mood. Some of these preferences are similar yet others are the deciding differences. Two common franchise restaurants that pose differences are Applebee’s and Olive Garden. These two restaurants present their differences in environmental and food options causing a choice between them.
This article’s main claim is that providing healthy food options in fast food menus allows individuals to perceive the food on the menu overall as healthy; and therefore enhances the likelihood that they will over consume unhealthy food options as well. Downs supports her argument by first providing context and introduces the question why “labels in restaurants do not change behavior”? (429). She finds that “restaurants who have provided nutritional labeling did not change consumer behavior nor did consumers take the opportunity to read them as well” (429). She notes that this critical because fast food has been referred to as one of the reasons behind the rise of obesity in the United States. In addition, she states that her findings about
Fast food contains little to no nutritional value. Some of the ingredients may surprise some people. More than 4100 cows are slaughtered every hour in the United States.(Agorist) One would think that meat would be used for the products purchased at a fast food restaurant, but this is simply not the case. In a test of eight of the most popular fast food brand burgers using histologic methods, the percentage of actual meat ranged from 2.1% to 14.8%.(Agorist) This is unacceptable. Cartilage, bone, peripheral nerve, connective tissue, blood vessels, plant material, and adipose tissue made up the rest of the burgers.(Agorist) These nutritional hazards people call food are the cause of many dangerous health problems.
Since McDonalds is aware that people are more concerned with the healthiness of their products, they have added few items such as salads and fruits to gain a better reputation. Many high ranked officials even claim their food to be among the safest. “McDonald's is considered one of the best, if not the best, company in the United States when it comes to food safety” says Weisman. This claim, however, does not at all account for the poison...
Chemical: Acids in foods and beverages such as citrus fruits, spices, wines and carbonated beverages; acids produced by acidogenic bacteria following carbohydrate exposure; acids from gastric regulation. (Wilkins, BS, RDH, DMD, 2013)
One in every four people visits fast food daily. With the average American eating 3 hamburgers and four orders of fries a week, there are several rea...
Food has been a common source of necessity in our everyday lives as humans. It helps gives us nutrition and energy to live throughout our life. Over several decades, the development of making foods has evolved. They have changed from natural to processed foods in recent years. Nowadays natural ingredients are barely used in the making of foods like bread, cheese, or yogurt. The food industry today has replaced natural food making with inorganic ingredients. The cause of this switch is due to processed foods being easier, cheaper and faster to make. Artificial nutrition and processed foods have been proven to last longer in market shelves then natural foods. Also, due to artificial additives in processed foods they help satisfy consumers taste more than natural ingredients. The method of producing processed foods is common in today's food industry and helps make money faster and efficiently for companies. Examples of this can be found in all markets that distribute food. Even though processed foods may be easier and faster to make, they are nowhere near as healthy for consumers compared to natural foods. Natural foods are healthier, wholesome, and beneficial to the human body and planet then processed foods.
The situation at hand is Burger King’s downfalls within the competitive Japanese market. Burger King faces tremendous competition. McDonald’s controls half of the entire fast-food market in Japan having 2,000 outlets and generating $2.5 billion in sales. KFC has 1,040 stores making it number two in the fast-food market. The most effective way to analyze Burger King’s situation is through the SWOT analysis method.
“Article 4: #FoodPornFriday: Healthiest and Fattiest Fast Food meals” is an article that compares different types of fast food from different restaurants. There is a common misconception that all fast food is unhealthy and that we are left with no other option except to buy this unhealthy food. This article compares the unhealthiest meal served with the healthiest meal served, at each restaurant. For example, it shows that even though the KFC Zinger Box Meal is really unhealthy, there is an option to get a grilled chicken burger with garnish.
Food is “composed of synthetic chemical additives, such as colorings, preservatives, sugar substitutes and trans-fats” (Fitzgerald, 2006, p.72). Fitzgerald reported that by the “1970s most meats and dairy products that were factory farmed were laced with growth hormones, antibiotics and a range of pesticides” (p.72). Furthermore, food that is frozen, packaged and canned is considered processed food. A brief explanation of the chemical additives in processed food. 1.
But with the change of taste and preference, fast food chains like Windy, Taco Bell, and McDonald's have introduced SALAD into their menus. This preference is not stopping with salads. In 2002, McDonald’s introduced great tasting new products including premium salads, n salads plus menu; Chicken McNuggets made with white meat; Fish McDippers; Chicken Selects; and new breakfast offerings like the McGriddle sandwiches. Here as a fast food chain, McDonald did not have to introduce new dishes in their menus but with the impression and image in the market analysis, of increasing demand and changing preference in tastes and dishes has made them bring the changes.... ...
using natural ingredients from kitchen. However it isn’t always possible to use natural ingredients due to
Processed foods dominate a large area of the modern food world. Food processing is any intentional change in a food item before it is available to consume, and could be as simple as freezing or drying food to preserve it to formulating a complicated food product with
Canning is a simple method for capturing food’s delicious and wholesome qualities at natures very best and for preserving food for enjoyment at a later time. Nowadays people choose for can because it may saving the available food for later use. One of the most common methods for preserving foods today is to enclose them in a sterile container. Canning can be glass, plastic and metal can and the basic principle of canning is that a food is sterilized, usually by heating, and then placed within an air-tight container. In the absence of air, no new pathogens can gain access to the sterilized food. In most canning operations, the food to be packaged is first prepared in some way—cleaned, peeled, sliced, chopped, or treated in some other way—and then placed directly into the container. The container is then placed in hot water or some other environment where its temperature is raised above the boiling point of water for some period of time. This heating process achieves two goals at once. First, it kills the vast majority of pathogens that may be present in the container. Second, it forces out most of the air above the food in the container.
The basis of the discipline focused on understanding of the chemistry of food components such as proteins, carbohydrates, fats and water and reaction during processing than storage. Good understanding about processing and preservation method are needed which includes drying, pasteurization, canning and irradiation (Susan, 2012).