Meat food is an indispensable food in people's daily life. Fresh meat is tender, delicious and nutritious, and is favored by consumers. Recently, due to the improvement of people's living standards, people are increasingly demanding food health and hygiene standards. Therefore, the food inspection departments involved in the processing, circulation and retail of meat must be strictly monitored and controlled. Southeastern Instruments recommends a very simple measurement method - using the Anlerix pH meter with a professional flat pH composite electrode, the following three sets: pH300-02 , pH410-04 , pH510-04 , The pH of the meat is measured to discriminate.
pH affects the quality of the meat, including color, tenderness, flavor, water holding capacity and shelf life. The rate and extent of drop in post-mortem pH caused by the amount of lactic acid produced in the muscle has a special effect on the processing characteristics of the meat. If the pH drops quickly, the meat becomes juicy, pale, and has poor flavor and water holding capacity ( PSE meat). If the pH drops very slowly and is not complete, the meat will become dark, hard and prone to spoilage ( DFD meat). Normal meat will experience a gradual and complete pH drop.
The determination of the pH of the carcass provides information on the meat quality and determines whether the meat is suitable for making high quality products. Even for meat products , we can get important information on quality issues by measuring the pH and comparing it to the normal pH range given in the table . Â
Operation: cross meat with a clean knife, a pH meter using a pH test section Anlai Li Si
result:
    Just slaughtered and killed pH7.0~7.4
    Gradually drop to pH 5.4~5.5 , enter the stiff period
    Then rise back to pH 5.6~6.2 , to maturity (optimal consumption period)
     If the preservation work is not done well, the pH will gradually rise and the meat will deteriorate.
Do you have any doubts about the changes in the above pH results? In fact, the reason is that the pH of the animal before slaughter is usually about 7.1 . During the ripening and preservation of the meat itself, the respiratory activity of the tissue cells of the meat is active, causing the muscle glycogen and ATP to be decomposed in the muscle , respectively producing lactic acid. Acidic substances such as phosphoric acid cause the pH of the meat to gradually decrease. As the storage time prolongs, the muscle protein is degraded into polypeptides and amino acids due to the action of endogenous proteins in the meat and the proteolytic enzymes secreted by the microorganisms, and the alkaline group is released. And the pH of the meat rises.
Thus, the pH of the meat can be used as one of the indicators for judging whether it is fresh or not. The pH measurement gives us valuable information about the quality of meat and meat products. If the pH of meat and meat products differs greatly from normal values, there is usually a problem with the quality and even signs of corruption. If the pH of meat and meat products is normal, it means that the quality has reached the corresponding indicators, and good sanitary conditions and sufficient shelf life are guaranteed.
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