Meat Safety and Preservation (HS)
Students can analyze and interpret data to provide evidence that using curing agents (e.i.,
nitrites/nitrates/sodium chloride) effects the resource availability (e.i., water and environment) for
microorganisms to grow on meat thus preserving them.
objectives
• Students will understand the scientific basis for preserving meat using modern preservation methods such as salting and drying.
• Students will identify traditional meat preservation methods and science.
• Students will understand the role of ingredient and drying as preservation methods.
• Students will evaluate jerky samples with different levels of salt and formulas.
Topic(s)
Chemistry
type
High school lesson
6-12
Grade(s):
time needed
4 hours (including prep)
author
Clifford Hall, Allie Kollman
national next gen standards
• MS-PS1-2 Analyze and interpret data to provide evidence for the effects of resource availability on organisms and populations of organisms in an ecosystem.
north dakota standards
• MS-PS1-2 Analyze and interpret data to provide evidence for the effects of resource availability on organisms and populations of organisms in an ecosystem.
• 3.12.1 Evaluate the validity of health information, products, and services.