Determination standard of pH value of meat
Fresh meat: pH 5.8-6.2; second fresh meat: pH 6.3-6.6; spoiled meat: pH 6.7 or higher. To sum up, the pH value detection method of meat products is simple and easy, and the freshness of meat products can be routinely judged by detecting the pH value of meat products. Used together with other detection methods, it is of great significance to the evaluation of meat quality.
