How to measure meat pH with a pH meter?
Meat food is an indispensable food in people's daily life. Fresh meat is tender, delicious and nutritious, and is favored by consumers. Recently, due to the improvement of people's living standards, people have higher and higher requirements for food health and hygiene standards, so the relevant food inspection departments in the process of meat processing, distribution and retail must carry out strict monitoring and control. So, what indicators can be used to judge whether the meat is fresh or not? We recommend a very simple measurement method for you. Anlaris recommends three sets: pH300-02, pH410-04, pH510-04, which are equipped with a professional flat pH composite electrode, which can be measured by measuring the pH value of meat. Clear judgment: Use a clean knife to cross-cut the meat, and test the pH value of the profile. The result: just after slaughtering, pH7.0~7.4 gradually decreased to pH5.4~5.5, and then returned to pH5.6~6.2 after entering the stiff period. In the mature period (best edible period), if the preservation work is not done well, the pH value will gradually rise. Why does the pH value change as the meat deteriorates? The reason is that the pH value of animals before slaughter is usually about 7.1. During the maturation and preservation of the meat itself, the active respiration of the tissue and cells of the meat makes the muscle glycogen glycolysis and ATP decomposition in the muscle to produce lactic acid, phosphoric acid, etc. Acidic substances cause the pH of the meat to gradually decrease. With the prolongation of storage time, due to the action of endogenous proteins in meat and proteolytic enzymes secreted by microorganisms, muscle proteins are degraded into polypeptides and amino acids, and alkaline groups are released. pH rises. Therefore, the pH value of meat can be used as one of the indicators to judge whether it is fresh or not.
Meat food is an indispensable food in people's daily life. Fresh meat is tender, delicious and nutritious, and is favored by consumers. Recently, due to the improvement of people's living standards, people have higher and higher requirements for food health and hygiene standards, so the relevant food inspection departments in the process of meat processing, distribution and retail must carry out strict monitoring and control. Chennuo Bio Xiaobian recommends a very simple measurement method for you - using Chennuo pH60A.
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pH affects the quality of meat, including color, tenderness, flavor, water holding capacity, and shelf life. The speed and extent of postmortem pH drop, caused by the amount of lactic acid produced in the muscle, has a particular effect on the processing characteristics of the meat. If the pH drops rapidly, the meat will become juicy, pale, and have poor flavor and water holding capacity (PSE meat). If the pH drop is slow and incomplete, the meat will become dark, hard and perishable (DFD meat). Normal meat will experience a gradual and complete pH drop. Determination of carcass pH can provide information on meat quality to determine its suitability for high-quality products. Even for meat products, by measuring the pH and comparing it with the normal pH range given in the table, we can get important information on quality issues.
Operation method: Use a clean knife to cross-cut the meat, and use the Chennuo 60Aph meter to test the pH value of the section. The instrument will directly display the pH value of the meat through the display screen.
Result: After slaughtering, pH7.0~7.4 gradually decreased to pH5.4~5.5, entered the rigid period, and then rose to pH5.6~6.2. When the fresh-keeping work was not done well in the mature period (eating period), the pH value would gradually increase , Meat spoilage Do you have any doubts about the changes in the above pH value results?
In fact, the reason is that the pH value of animals before slaughter is usually about 7.1. During the maturation and preservation process of the meat itself, the active tissue and cell respiration activities of the meat make the muscle glycogen glycolysis and ATP decomposition in the muscle to produce lactic acid respectively. , phosphoric acid and other acidic substances, causing the pH of the meat to gradually decrease. With the extension of storage time, due to the action of endogenous proteins in meat and proteolytic enzymes secreted by microorganisms, muscle proteins are degraded into polypeptides and amino acids, and alkaline groups are released. The pH of the meat rises.
Therefore, the pH value of meat can be used as one of the indicators to judge whether it is fresh or not. Determination of pH value provides us with valuable information about the quality of meat and meat products. If the pH of meat and meat products is very different from normal, there is usually a problem with the quality and even signs of spoilage. If the pH value of meat and meat products is normal, it means that the quality of the meat and meat products has reached the corresponding indicators, and good hygienic conditions and adequate shelf life are guaranteed.
