Course:VANT149/2023/Capstone/Science/Team26

Investigating the Impact of Temperature, pH Value, and Oxygen on Meat Spoilage: A Comparative Study of Pork, Beef, and Chicken under Controlled Conditions Abstract

In the research for investigating different meats’ spoilage, three factors (temperature, oxygen, and pH) are studied. Currently, in some area with high poverty, such as Africa, retaining meats’ freshness is important and difficult. The COVID-19 outbreak has created a global disaster, resulting in 1,039,406 deaths out of 35,347,404 illnesses, as well as huge socioeconomic losses, with poverty growing from 17.1 to 25.9% (Mousazadeh et al.,2021). This project aimed to determine detailed and useful information about how three factors affect the spoilage of different meat. A control experiment was conducted measuring the rate of spoilage of three kinds of meat under different conditions. Among these, temperature had the greatest effect on meat spoilage, followed by oxygen and pH value. This research may have potential implications for people who have limited knowledge and experience on daily meat storage, helping them restrict the spoilage of meat in limited conditions.

Biographies

Zhanxiong Ma is a passionate first-year science student in UBC driven to understand the issues our planet faces. He is interested in Environmental Science, Ecology,and Biology. He wants to explore the intricate connections between ecosystems, climate change, conservation, and sustainable practices. Join him on the journey to protect and nurture this planet, creating meaningful change for a sustainable future.