pH range for fresh meat (please use our Digital Penetration PH Meter food pH meter)
With the prolonged storage time, the bacteria on the meat surface began to multiply, the bacteria spread along the muscle surface, and the meat surface had sensory changes such as moisture and slight stickiness. At this time, the protein in the muscle is decomposed into alkaline substances such as ammonia and amines under the action of bacterial enzymes. Therefore, the meat tends to be alkaline, and the pH value is significantly increased. The pH value is between 6.3 and 6.6, and the meat at this time is sub-fresh meat.
