Factors Affecting Spoilage Rate of Ground Beef vs. Boneless Steak

  • Thread starter Thread starter Lady_of_Faith
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Ground beef spoils faster than boneless steak due to its higher surface area, which increases exposure to bacteria and oxygen. Factors affecting spoilage rates include temperature, moisture, and the presence of preservatives. The chemical reactions involved in spoilage are accelerated in ground beef because of its processing and handling. Understanding these factors can help in managing meat storage and safety. Proper storage techniques are essential to prolong the freshness of both types of meat.
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Well its my first post, but i really want this question answerd pretty please :blushing: only one that's left out of my booklet o:)

My dad tried helping me, but he didn't explain it fully and had to go :bugeye:

so the question is, Which would spoil faster 1 1b of ground beef or 11b boneless steak?

This question is supposto be answered using the factors that effect the rate of a chemical reaction though, that's where i don't know how to sum it up in that type of form..:frown:

I hope i made sense lol :shy:

Thanks to whoever gives any help, really appreciate it ^.^
 
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Okay, start by listing the factors which affect a chemical reaction, one should really jump out the page at you.
 
Welcome Lady_of_Faith to PF (physicsforums)! You've come to the right place to ask questions. I'd like to assure you, we will attempt to guide you in a successful direction.

If you have not read it yet, this https://www.physicsforums.com/showthread.php?t=94384 will give you insight on what to expect when you ask a question.
Hoot has given you a good lead question. I would also add, what do you know about meat spoilage? What causes that to happen?
 
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