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Time of pH measurement

1

pH measurements are important for detecting meat quality characteristics?

a)
b)
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2

Ph measurements are important for detecting meat quality traits (PSE and DFD qualities) . When are these measurements carried out?

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b)
c)
d)
Yes that's correctNo, the correct answer at 45 and 24 h post-mortem, which is useful for the detection of PSE and DFD meat, respectively.Your answer has been saved.
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pH measurements are important for detecting meat quality characteristics. To determine PSE meat, it is important to measure pH within the first hour post-mortem in the slaughter line. A pH value of 5.80 or less at 45 minutes post-mortem indicates that pork muscles will become pale and exudative (PSE meat) (See table 1 and 2). On the other hand, ultimate pH (measured at 12 / 18 - 24 h) indicates if the meat is DFD. Also a pHu above 6.00 could induce microbial spoilage of the meat.

Muscle1 PSE Normal DFD
Initial pH 7.00
pH 10 - 15 min2 6.60 - 6.80
pH 45 min LD <5.80 5.80 - 6.90 -
Ultimate pH LD - 5.50 - 5.90
(at 12-24 h)
> 6.00

1 LD: Longissimus dorsi

2 From Greaser,M.L. (1986)

3 Oliver et al (1993)



Table 1: Pork pH values measured at different times.

Muscle1 PSE Normal DFD
Initial pH 7.00
pH 10 - 15 min2 6.90 - 7.00
Ultimate pH LD 5.50 - 5.90 (at 18 - 24 h) > 5.903

1 LD: Longissimus dorsi

2 From Greaser,M.L. (1986)

3 Swatlant, H.J. (1995)



Table 2:Beef pH values measured at different times.