This scientist watches meat rot to decipher the Neandertal diet
Nitrogen-15 levels in putrefying meat could explain high levels of the isotope in hominid fossils
![a composite photo showing steak before and after rotting](https://i0.wp.com/www.sciencenews.org/wp-content/uploads/2019/01/121718_LH_neandertal-diet_feat.jpg?fit=860%2C460&ssl=1)
HIGH STEAKS Kimberly Foecke is measuring the biochemical changes of rotting meat, hoping to get a better understanding of Neandertal diets in the process. A fresh steak (left) has turned putrid and black by day 15 (right).
Kimberly Foecke