McDonalds’ Burgers Actually Decay at the Same Rate as Similar Natural Patties
by Susana Polo | 12:55 pm, November 6th
A few months ago we wondered exactly how McDonalds could claim that their burgers are made with “100% pure USDA inspected beef; no fillers, no extenders [and] prepared with grill seasoning (salt, black pepper),” when over a period of 127 days, one photographer captured one disturbingly unchanged Happy Meal.
Well, thanks to J. Kenji Lopez-Alt and a much more generous helping of the scientific method, we now know: the reason why McDonalds burgers don’t grow much mold is not because of chemical preservatives, high salt levels, or a sterile manufacturing process. It’s because “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.”
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