pH Measurement of Meat
Know-how
Applikationsmethode
Tipps und Tricks

pH Measurement of Meat

Know-how
Applikationsmethode
Tipps und Tricks

Use an expert sensor to deal with the difficulties when measuring the pH of meat

pH of meat
pH of meat

Measuring pH of meat during quality evaluation, processing and packaging is crucial for meat industry. The pH value determines the freshness, taste and overall quality of the meat. Various qualities in the final product of the meat such as tenderness and juiciness depend on its pH value. Fresh meat has a pH value between 5.5 to 6.2. A pH value below 5.3 indicates rancidity of the sample due to poor storage and improper preser­vation.

Measuring the pH of meat using a conventional sensor poses various challenges. The sensor with a ceramic junction can get easily clogged and is difficult to clean which can lead to sensor fouling and inaccurate results. Moreover, meat samples that are solid in nature require tedious sample preparation before pH measurement. Mincing the meat and blending it into a paste is the standard procedure. Such sample preparation procedures leave a high scope for introducing errors.

Read this application note on pH measurement of meat and know the appropriate sensor for measuring the pH of meat.

Find the suitable sensor for pH measurement of meat.
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