hamburger week 2

This is the hamburger I am experimenting on for 28 days in my nutrition class.  We are into week two and the cheese burger I purchased is still in tact, dry and just in the same form as when purchased.
 It has not decayed or rotted in any way. It has no smell and the bread is dry like a cracker. The preservatives in this food must be strong as it is holding up very well. It simply is becoming a dried up preserved specimen.

How much value is there in this food if it does not rot as "real" food does?