pH of spoiled meat (please use our Digital Penetration FOOD PH Meter
food pH meter)
If the meat is not stored properly, the bacteria multiply rapidly under the right temperature, humidity, pH and other suitable conditions and spread deep between the muscles. Muscle tissue gradually decomposes, fat becomes rancid, and corrupt molecules such as ammonia, hydrogen sulfide, ethanethiol, butyric acid are produced, and odor is emitted. At this point the meat has spoiled. Its pH value is above 6.7.
