Testing Ph in Meat

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Bob K
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Testing Ph in Meat

Post by Bob K » Fri Nov 28, 2014 20:06

Some facts that sometimes defy logic-

Diluting 1 part meat to 10 parts (distilled, unionized) water will not measurably change the Ph.
The probes that pierce the meat are not the most accurate method.

Common method:

Measuring pH of Meat
Fermented Sausages and Post-rigor Muscle

1.Calibrate the pH meter using pH 7 and pH 4 standardization buffers.

2.Cut meat sample into small pieces and weight approximatley 10 grams into a blender cup. Run duplicates on each sample.

3.Add 100 ml of distilled deionized water

4.Blend for 30 seconds on high speed.

5.Transfer sample to a beaker. Read the pH as soon as possible.

Sources:
University of Nebraska : http://www.foodsafety.unl.edu/haccp/helpful/pH
Milwaukee Instruments: http://www.milwaukeeinstruments.com/phinmeat/
FAO org : http://www.fao.org/docrep/010/ai407e/ai407e24.htm

All you wanted to know about Ph : http://www.alliancets.com/site/files/40 ... rement.pdf
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