pH level has deep relationship with meat quality. Without proper pH management, the quality decreases.
Meat with pH level 5.5~6.0 has highest quality in color, taste and texture. The normal living muscle has pH level around 7.2. However, the pH level decreases due to the change of glycogen to lactic acid. If storage condition is bad, this pH level will get lower and lower. Once it becomes lower than pH 5.3, unfavorable change will be caused to meat, such as pale color, soft texture, and exudative condition (PSE meat).
On the other hand, meat with pH level above 6.0 will have dark, firm and dry condition (DFD meat). This is all related with the ability of meat to retain water, or WHC (Water Holding Capacity). Meat with normal color and WHC reaches ultimate pH level of 5.6-5.7 after several hours of slaughter. In contrast, PSE meat and DFD meat are caused by rapid decrease in pH, or delay in pH change. In both cases, pH management is an essential procedure in maintaining meat at high quality.
There are many pH meters in the market. But why is ATAGO PAL-pH so special?
〇Flat sample stage - easy cleaning
〇Durable electrode
〇Small amount of sample
〇No exchange of KCL liquid
×Hard to clean
×Easy to break
×Need more sample amount
×Need to exchange KCL liquid
With PAL-pH, measurement can be done much easier and quicker!
ys
