chemoleo
Biochemicus Energeticus
Posts: 3005
Registered: 23-7-2003
Location: England Germany
Member Is Offline
Mood: crystalline
|
|
Rotting Meat - a graphical treatise....
Here's a site that describes that in detail.
Shiver.
http://www.stinkymeat.net/
I am not sure whether this should be classified as 'science-madness' but here you go, it can't get any worse! Tsts, and I was being
chastised for posting on urea purification from urine!
It's still got some educational value I suppose!
[Edited on 19-4-2005 by chemoleo]
Never Stop to Begin, and Never Begin to Stop...
Tolerance is good. But not with the intolerant! (Wilhelm Busch)
|
|
|
Darkblade48
Hazard to Others
Posts: 411
Registered: 27-3-2005
Location: Canada
Member Is Offline
Mood: No Mood
|
|
That certainly was an...interesting....read (to say the least).
I don't think I'll look at meat quite the same way again now...
|
|
|
Esplosivo
Hazard to Others
Posts: 491
Registered: 7-2-2004
Location: Mediterranean
Member Is Offline
Mood: Quantized
|
|
Pitty he lost the fish though! I wanted to see (wihtout experimenting) what fish which is not fresh (i.e. is not being used directly after collecting
it from the water) would have looked like after putrefaction. I wondered if glowing bacteria might also be present, spores being all around and such.
Well, guess I will try the isolation again in a month or two. Thanks for the link chemoleo, was quite 'informative' 
Theory guides, experiment decides.
|
|
|
tom haggen
Hazard to Others
Posts: 488
Registered: 29-11-2003
Location: PNW
Member Is Offline
Mood: a better mood
|
|
I'll tell you what, try working a garbage route for one summer and read through that webpage and theres a good chance you'll vommit. Atleast
I almost did.
N/A
|
|
|
Saerynide
National Hazard
Posts: 954
Registered: 17-11-2003
Location: The Void
Member Is Offline
Mood: Ionic
|
|
Interesting  I think I'm gonna barf soon though 
"Microsoft reserves the right at all times to monitor communications on the Service and disclose any information Microsoft deems necessary to...
satisfy any applicable law, regulation or legal process"
|
|
|
sparkgap
International Hazard
Posts: 1234
Registered: 16-1-2005
Location: not where you think
Member Is Offline
Mood: chaotropic
|
|
Well, I can say this is more educational than the thread about the "unfortunate" cat in Whimsy.
I never thought one would devote his/her time documenting putrefacation. 
sparky (^_^)
P.S. Now I have a better idea of what buzzards (like our resident one) deal with.
"What's UTFSE? I keep hearing about it, but I can't be arsed to search for the answer..."
|
|
|
kyanite
Hazard to Self
Posts: 86
Registered: 30-6-2004
Location: is not important!
Member Is Offline
Mood: lactamic
|
|
"When I approached the meat, some of them stood on end and waved their little bodies back and forth. I think they were thanking me. "
|
|
|
chemoleo
Biochemicus Energeticus
Posts: 3005
Registered: 23-7-2003
Location: England Germany
Member Is Offline
Mood: crystalline
|
|
Yes, the descriptions are sometimes quite witty
Re. the hotdogs - it's quite worrying (as this guy correctly observed) that it took 7 days until obvious signs of decay could be seen. If nature
takes so long to decay it, how do our poor stomachs fare?
As the guy said, it took him 7 days to prove that 'hot dogs are at least partially made of organic matter after all'
That's why I avoid eating that kind of food.
Re. the fish - yah, that would have been interesting. Although I doubt those bacteria would be luminescent ones, they predominatly occur in saline
environments (as found on fish skin straight from the sea)
Never Stop to Begin, and Never Begin to Stop...
Tolerance is good. But not with the intolerant! (Wilhelm Busch)
|
|
|
Mahlzahn
Harmless
Posts: 13
Registered: 7-4-2005
Member Is Offline
Mood: gased-not good
|
|
rotten meat
What will you do with the rotten meat ?
It`s a pointless  thread !
Put the meat in a plastic bag for 2 weeks.
You will producing CH4 and H2S or
bacteria and virus cultures and toxins ?
(botulinus-toxines, occurrence in dity earth
in some parts of the world)
You can cultivating the bacterias with a viscous gelatin mixture, prepared from
H2O, gelatin and glucose.
|
|
|
Taaie-Neuskoek
Hazard to Others
Posts: 222
Registered: 14-5-2004
Location: Zermany
Member Is Offline
Mood: Botanical!
|
|
My appetite, what did you do...
I'll havo to postpone my lunch with an hour or so...
Anyway, interesting page - it is real mad-science, but really, really disgusting.
I was also worried about the hotdogs, but keep in mind that sausages are made with bugs, so it is in fact already 'rotten' meat, so
not to compare with fresh meat..
Never argue with idiots, they drag you down their level and beat you with experience.
|
|
|
Reverend Necroticus Rex
Hazard to Others
Posts: 196
Registered: 15-6-2004
Location: Right behind you.......
Member Is Offline
Mood: Poisonous
|
|
The meat wasn't buried, and even in a plastic bag, I don't beleive Clostridium Botulinum could survive, as the atmosphere in there
wouldn't be suited to anaerobic bacteria.
Taaie, what do you mean by sausages are made with bugs? I like my sausages, but that sounds a little...disturbing, please elaborate on that one would
you?
[Edited on 16-5-2005 by Reverend Necroticus Rex]
The sun is shining on a brand new day
Blackened corpses burn where they were slain
Self-flagellation prompts him to confess, Bless me father, for I made this mess.
|
|
|
Taaie-Neuskoek
Hazard to Others
Posts: 222
Registered: 14-5-2004
Location: Zermany
Member Is Offline
Mood: Botanical!
|
|
Well, maybe I was a bit too conclusive with that part of my post, I've searched and found that only some types of sausages are fermented.
Anyway, the info as you requested:
(Info from a further-non relevant article I found)
| Quote: |
A potential application of microorganisms for denitrification has directed attention to the food-grade organism Staphylococcus carnosus, which has
been used for a long time in the production of raw fermented sausages due to its ability to reduce nitrate to nitrite, which is essential for
development of the typical red color.
|
Furthermore, can Pediococcus cerevisiae and Lactobacillus platarum be used as fermenting agent.
Some salami's are also fermented with fungi on top of that, to give the hard casing and extra taste.
See: Here
More facts on bugs: You have around 2kg of pure bacteria in you intestens, in minced meat are around 10<sup>5</sup>/g baceria, in milk
this is around 10<sup>4</sup>.
The white stuff on brie is pure the mycelium of fungi, and so is the bleu stuff in roquefort.
Enjoy you dinner
Never argue with idiots, they drag you down their level and beat you with experience.
|
|
|
sparkgap
International Hazard
Posts: 1234
Registered: 16-1-2005
Location: not where you think
Member Is Offline
Mood: chaotropic
|
|
Where I'm from, L. plantarum is commonly used for fermented sausages.
So what if cheese has fungal mycelia? Tempeh (an Indonesian dish) is mostly fungal mycelia plus the stuff they grew in. It's quite good,
especially when fried with butter.
sparky (~_~)
"What's UTFSE? I keep hearing about it, but I can't be arsed to search for the answer..."
|
|
|
Nerro
National Hazard
Posts: 596
Registered: 29-9-2004
Location: Netherlands
Member Is Offline
Mood: Whatever...
|
|
I don't see why everybody is so disgusted bt this? I was just glad to see my food doesn't normally look the way the food in the first
experiment did.
I found the minced meat to be the most informative, especially when the green goop turned out to be liquified meat (produced by the digestive action
of the maggot secretions). I must say it was nicely written and the photographs were pretty good I guess but I didn't "almost barf" or
postpone lunch (in fact I ate my lunch while reading all this). In fact the only time when food left my mouth in the wrong direction was when I had to
laugh real hard about the neighbours coming after the stinkymate and the writer
|
|
|
![[*]](images/xpblue/default_icon.gif){kind=icon}
