Identify the idoneity of consuming the meat by a digital device and using a scientific method 

By Sofia Bastidas, Mario Martinez, Mateo Palazuelos, Angela Roiz y Diego Abitia 

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Identify the different nutritional properties of meat depending on their geographical location and the possible consequences of selling and consuming contaminated meat through a scientific method

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By Sofia Bastidas, Mario Martinez, Mateo Palazuelos, Angela Roiz y Diego Abitia 

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INDEX

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Chapter 1. Nutritional properties of meat and the consequences of consuming and selling contaminated meat

Chapter 2. Use the scientific method as a key point in the operation of invented device, as well as identify each of the physical properties to be evaluated in the meat.

Chapter 3. Understand the advantages and impact of having a device that can help us evaluate the quality of meat

Prologue

Chapter 1: Nutritional properties of meat and the consequences of selling or consuming contaminated meat

A team of students, developed a new device for measuring the idoneity of the meat, and to measure its physical properties.
Our books talks about the nutritional properties of meat and the consequences of consuming or selling contaminated meat. It also describes our devices and the physical properties that we measure through a scientific method. At the end we added a conclusion about hoe our device will help and how will it make our daily life easier.

Meat is one of the most important food in the world, it can bring you benefits as well as bad consequences. Meat contains vitamins and minerals, but it can also bring bacteria and parasites such as Salmonella, Listeria, Escherichia Colli and Trichinosis, among others, but that’s because the meat was not handled well or was stores for a long time. There are risks when selling and consuming meat, more over consumers because they don’t have control over the meat.

There are many consequences of selling meat. If someone sells contaminated meat they would get arrested or in the worst case sued. All contamination has hidden risks that endanger the health fo the consumers. Chemical contamination can lead to long term diseases such as cancer.

If a person consumes contaminated meat, he would have food-borne pathogens that can cause severe diarrhea and debilitating infections such as meningitis. A person would have started having food poisoning symptoms, if they have eaten contaminated meat.

Eating and selling contaminated meat can cause many damage to society, even to the person that sells it. We have to be very careful with what we eat or buy. Sometimes it isn’t the fault of the person that sells the meat, it’s also fault from the person that consumes it. Being careful when consuming meat is unconditional because as well as it has many nutrients it also has many bacteria

Chapter 1: Nutritional properties of meat and the consequences of selling or consuming contaminated meat

Meat is one of the most important food in the world, it can bring you benefits as well as bad consequences. Meat contains vitamins and minerals, but it can also bring bacteria and parasites such as Salmonella, Listeria, Escherichia Colli and Trichinosis, among others, but that’s because the meat was not handled well or was stores for a long time. There are risks when selling and consuming meat, more over consumers because they don’t have control over the meat.

There are many consequences of selling meat. If someone sells contaminated meat they would get arrested or in the worst case sued. All contamination has hidden risks that endanger the health fo the consumers. Chemical contamination can lead to long term diseases such as cancer.

If a person consumes contaminated meat, he would have food-borne pathogens that can cause severe diarrhea and debilitating infections such as meningitis. A person would have started having food poisoning symptoms, if they have eaten contaminated meat.

Eating and selling contaminated meat can cause many damage to society, even to the person that sells it. We have to be very careful with what we eat or buy. Sometimes it isn’t the fault of the person that sells the meat, it’s also fault from the person that consumes it. Being careful when consuming meat is unconditional because as well as it has many nutrients it also has many bacteria

Chapter 2. Use the scientific method as a key point in the operation of the invented device, as well as identify each physical properties to be evaluated on the meat.

Scientific method:

Question:

Is the device going to work?

Hypothesis:

The divice most work with the 4 different types of meat: beef, pork, fish and chicken while its raw and tell us if the meat is edible

Experiment:

We will try the device with the 4 types of meat. If the device works it may gives us if the color, density, hardness and temperature it’s adequated to continue with the transition of the other 3 physical properties that are melting point, boiling point.

Conclusion:

The equipment can provide us the ideonity of consuming the 4 types of meat, pork, beef, chicken and fish. It provides the result of all physical that we need to have so we can know if we are able to eat or not the meat. 

Describing the physical properties of meat:

Describing the device:

Color: with the color we can know how raw or nor it’s the meat, also we can detect if it has any bacteria or parasites

Temperature: With that we can know how much time has the meat been refrigerated or out of its preferable temperature

Density: With the density we can know if the meat it’s frozen or not, then we can now that cooking method we have to use.

Boiling point: It’s the point of a substance is the temperature at which vapor pressure equals the pressure of the substance and it changes it state of matter.

Melting point: The point of a substance where the of it makes the change from solid to raw

Juiciness: It’s the amount of liquid in a substance, in this case the amount of liquid in meat equals to the amount of fat

Flavor: Our device cannot measure the flavor of meat, we can only detect it by tasting

Tenderness: We can know hoe the state of the muscle of the meat is, this can change with the boiling or melting point

Hardness: We can detect hoe the meat will resist to something