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When it comes to meat quality, pH is far more than just a number. It reflects freshness, tenderness, and overall palatability. Imagine slicing into a perfectly marbled steak only to discover that it is dry and hard to eat. What went wrong? An unbalanced pH can significantly influence flavor, texture, and shelf life, making accurate pH monitoring essential for meat producers.
Measuring pH in meat, however, is challenging due to various factors, including the effects of fats, proteins, and varying moisture levels. These can impact the sensor’s accuracy. The traditional method of pH measurement in meat involves mincing and blending samples into a paste, which can introduce errors. While direct pH measurement by inserting a sensor into the meat offers improved accuracy, conventional sensors with spherical glass membranes often struggle to penetrate solid samples.
This is where specialized sensors become indispensable. The InLab® Solids Pro-ISM sensor is designed for precise pH measurement in meat. Its robust spear-shaped tip and low-maintenance polymer reference system allow you to measure pH directly in solid samples without worrying about breakage or clogging.
Download our comprehensive application note to learn more about the advantages of METTLER TOLEDO’s cutting-edge sensors for pH measurement in meat and how they can enhance quality outcomes.
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 the pH of meat measured?
For more information about measuring the quality of meat, check out the video below:
Why is pH measurement important in meat?
pH measurement is crucial in meat because it affects the meat's quality, shelf life, color, tenderness, and water-holding capacity. It is an indicator of the meat's freshness and can influence the taste and safety of the product. In a meat sample, intrinsic parameters such as the pH, water-binding capacity, presence of salts, and temperature determine 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 |
What pH levels indicate spoilage in meat?
Meat with a pH level significantly higher than 5.5, such as around 6.0 or above, might indicate spoilage. Higher pH levels can lead to a condition known as dark, firm, and dry (DFD) meat, which is undesirable.
What is DFD meat, and how is it related to pH levels?
DFD (dark, firm, dry) meat occurs when the meat retains a high pH level (around 6.0 or higher) after slaughter. This condition can result from inadequate glycogen levels in the muscles before slaughter, leading to insufficient lactic acid production and, thus, a higher pH.
What equipment is typically used for measuring the pH of meat?
The pH of meat is commonly measured using a pH meter equipped with a suitable electrode. Electrodes designed for food products are recommended to ensure accurate and reliable measurements.
Can a pH measurement be used to determine meat tenderness?
Yes, a pH measurement can be an indicator of meat tenderness. Meat with an optimal pH range tends to be more tender, while meat with higher pH levels (DFD meat) can be tougher and less desirable in texture. To delve deeper into the specifics of measuring pH in meat, download our comprehensive application note.