Dozens of other examples exist, and most of them come to the same conclusion: McDonald’s hamburgers don’t rot.
The problem with coming to that conclusion, of course, is that if you are a believer in science (and I certainly hope you are!), in order to make a conclusion, you must first start with a few observable premises as a starting point with which you form a theorem, followed by a reasonably rigorous experiment with controls built in place to verify the validity of that theorem.
Thus far, I haven’t located a single source that treats this McDonald’s hamburger phenomenon in this fashion. Instead, most rely on speculation, specious reasoning, and downright obtuseness to arrive at the conclusion that a McDonald’s burger “is a chemical food[, with] absolutely no nutrition.”
swans on tea
Just another SFN Blogs site
Soybeans are routinely eaten fermented (rotted) – miso, natto. Coffee beans are rotted (and way worse – kopi luwak), cacao beans are rotted, expensive desert wine is rotted (pourriture noble, Edelfäule, Muffa; Botrytis cinerea)… and exceptionally good beef is dry-aged (rotted).
McDonald’s is walking the downhill side toward its trillionth burger sold. That couldt be cumulative thousands of steers slaughtered to contribute their beefy taste.