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 distilled deionized water
4. Blend for 30 seconds on high speed.
5. Transfer sample to a beaker. Read the pH as soon as possible.
6. Add a stir bar to the beaker, turn on the stir plate and place the pH electrode in the sample. Wait for the ready light to come on before recording the pH value.
7. Blender cups, beakers and stir bars can be rinsed in distilled water between samples. The pH electrode should be rinsed with distilled water between each sample and periodically rinsed with acetone from a squeeze bottle to remove fat buildup. (Read manufactures directions on care of the pH electrode before using this procedure).
Typical pH values for meat and meat products (fao)
|Product||pH value (range)|
|Meat mixes in jelly + vinegar added||4.5 to 5.2|
|Raw fermented sausage||4.8 to 6.0|
|Beef||5.4 to 6.0|
|Pork||5.5 to 6.2|
|Canned meats||5.8 to 6.2|
|Curing brines||6.2 to 6.4|
|Blood sausages||6.5 to 6.8|
|Muscle tissues, immediately after slaughter||7.0 to 7.2|
|Blood||7.3 to 7.6|