|MadSci Network: Biochemistry|
I am doing a project where I'm comparing whether garlic prevents rotting better than salt. To do this I place some meat in an unsealed ziploc with 1 cup of either salt or garlic, and am going to put it in room temperature for a few days and watch it rot. My question is if their is a more objective way of comparing the stages of decomposition besides visual. My second question is what exactly is rotting? Is it a chemical change or is outside bacteria involved in it?
Re: Meat Rotting: Definition of rotting and ways to observe
Try the links in the MadSci Library for more information on Biochemistry.