The Effects of Meat Preservation Methods on Antibiotic Residues

     The purpose of this experiment is to determine whether or not different types of meat preservation methods affects the amount of antibiotic residues in beef, pork, and chicken. The control of the experiment is the chicken, beef and pork before testing. The independent variables are the chicken, beef and pork, while the dependent variable is the amount of antibiotic residues present after the meat preservation methods have been used on the meats. The hypothesis for this experiment was if the chicken, beef, and pork are preserved with alcohol, then the amount antibiotic residues will decrease. If the chicken, beef, and pork are preserved by fermentation, then the amount antibiotic residues will stay the same. If the chicken, beef, and pork are preserved with fats and oils, then the antibiotic residues will decrease. In this experiment, chicken, beef, and pork were tested to see if meat preservation methods affected the amount of antibiotic residues in each of these meats. In result, the study showed that overall each of the methods decreased the amount of antibiotic residues except for the fats and oils method for the beef. It is also seen that the most effective method is the alcohol preservation. Lastly, in  this study my hypothesis was mostly proven correct, except for the hypothesis about the fermentation method.