Testing Ph in Meat
Posted: 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
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