other day I had a package in the supermarket Polish raw sausages (Kabanos) in the hand and indulged one of my secret pleasure: I studied the fine print on the back. I struck for the first time on the sausage-paradox:
How could it be that Kabanos 100 g, 110 g pork meat containing? It would not surprise me if there had been 100 g Kabanos contain 90 g and 10 g pork fat, salt and traces of peanuts, which was also everywhere else in there. But no, there were 110 g in 100 g of sausage meat.
I thought to myself: The makers of this should even make sausage Trunks: When you give up your luggage at the airport would be the case then calmly put on the scales and proudly proclaim: 20 kg suitcase containing 30 kg of laundry! That would be something.
I now looked specifically whether the sausage paradox in other meat products occurred and in fact, as this mini-salami:
But the sound was different: 100 g 135 g salami made from pork. Now I began to realize that the brothers Kabanos not yet undermined the physical laws of conservation of mass, but had expressed only unclear.
My guess: In the production of the sausage, the pork is dried so that the original 110 g or 135 g pork, after drying, ie, with less water, only 100 get wrinkled g g minus X on the meat scale. The X then set g of bacon, spices and determined together traces of peanuts.
The sausage-paradox Incidentally, can give an indication about the quality of the meat. The Mini-Salami was obviously hergesstellt pork with a relatively high water content, compared with the flesh of Kabanos. A high proportion of water in the meat may be an indication to be of low quality meat.
0 comments:
Post a Comment