pH range of fresh meat （Digital Penetration PH Meter Dough Meat Vegetable Fruit Sauces Semi-solid PH Tester Acidimeter PH818M）
The pH value of the animal's muscle before slaughtering is 7.1 to 7.2. After slaughtering, due to the changes in the metabolic process in the muscle, the muscle sugar is decomposed violently, and the lactic acid and phosphoric acid gradually accumulate, which reduces the pH value of the meat. For example, the pH value of hot fresh meat can be reduced to 6.2-6.3 after 1 hour after slaughter, and it will drop to 5.6-6.0 after 24 hours. This pH value is called acid excretion value in the meat industry, and it can be maintained until the meat occurs. Before corruption decomposes. The pH value of the meat infusion solution of fresh meat is generally in the range of 5.8 to 6.8.
