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The general procedure for measuring the pH of meat requires mincing it and blending it into a paste, before measuring its pH. However, this procedure leaves a high margin for errors and therefore requires an alternate. Direct measurement involves the insertion of the pH sensor into meat samples. The conventional sensor has a spherical glass sensing membrane, that is not possible to penetrate through. Forced attempts to penetrate through the samples may damage the sensor's sensing membrane. In case of penetration, the sample may cause clogging of the sensor due to the blocking of the ceramic junction by the particulate matter in the sample. Therefore, a specialized sensor is necessary for measuring the pH of meat samples.
METTLER TOLEDO's InLab® Solids Pro-ISM is a specialized sensor for measuring the pH of meat with accuracy and precision. The sensor has a spear-shaped tip made up of toughened glass that allows direct insertion into the solid meat samples and is resistant to breakage. The low-maintenance solid XEROLYT®EXTRA polymer reference system offers a clog-free open junction, which eliminates the risk of protein fouling. The specialized design and overall sensor technology of the InLab Solids Pro-ISM ensures direct sample measurement of solid meat samples, which is critical for ensuring reliability and consistency in maintaining the quality of meat.
For more information on the advantages of using METTLER TOLEDO's sensors for measuring the pH of meat to improve quality results, download our application note for free.
The following section covers questions and additional information about meat and meat products along with the importance of measuring the pH of meat.
How is pH of meat measured?
For more information about measuring the quality of meat, check out the video below:
What are the factors that determine the quality of meat?
The pH of meat is an important factor that determines the freshness, taste and overall quality of meat. In a meat sample, intrinsic parameters such as pH, water-binding capacity, presence of salts and temperature determines its palatability, freshness and potential to develop microbial growth.
What are the pH levels of different meat products?
| Meat Product | pH of meat product |
|---|---|
| Raw fermented sausage | 4.8 to 6.0 |
| Beef | 5.4 to 6.0 |
| Pork | 5.5 to 6.2 |
| Canned meats | 5.8 to 6.2 |
| Curing brines | 6.2 to 6.4 |
| Muscle tissue | 7.0 to 7.2 |
Why is measuring the pH of meat important?
Fresh meat has a pH value within the range of 5.5-6.2, which decreases in value due to poor preservation and improper storage. The decrease in pH is in turn related to the color and texture of the meat. Two such undesired qualities which develop in the meat are pale, soft, exudative (PSE) and dark, firm, dry (DFD). Both of these properties make the meat undesirable to eat. Therefore, measuring the pH of meat is necessary in order to maintain its quality.
For more information on the advantages of using METTLER TOLEDO's sensors for measuring the pH of meat, download our application note for free.
