Archive for the ‘analysis’ Category

Water Activity of Meat Products and Limiting Values for Microbial Growth


Water activity ( aw) is the term for the amount of free (not chemically or physically bound) water, which is available for the growth of microorganisms. This information is particularly important, as higher amounts of free water favour the growth of microorganisms, while lower amounts (drier products) result in less microbial growth. Bacteria usually require […]

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How to Measure Meat pH (Value)

ph meter

pH Measurement A simple method to measure pH values of meat (provided by University of Nebraska) 1. Calibrate the pH meter using pH 7 and pH 4 standardization buffers. 2. Cut meat sample into small pieces and weight approximatley 10 grams into a blender cup. Run duplicates on each sample. 3. Add 100 ml of […]

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A Salometer is an instrument for measuring the amount of salt present in any given solution. It has a graduated scale of 0° – 100°S, where 1°S is about 0.26% salt at the salometer’s calibration temperature. This instrument is similar to alcohol hydrometer. Applications in Food: A hydrometer especially graduated to indicate the percentage of […]

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How to Use Pearson's Square

The following example was excerpted from the work of Matt Mathews Pearson’s Square may be used for the following purposes: 1. Adding sugar syrup to increase the potential alcohol of a must 2. Sweetening a dry wine with sugar syrup 3. Fortifying a wine by adding brandy or neutral grain spirits to make port 4. […]

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