Measurement of pH in meat
Modern pH-meters are composed of a combination of an electrode and an instrument which takes the measurement. These instruments are based on the principle that for a glass surface immersed in a solution, the electrical potential developed depends on the hydrogen ion concentration. This potential can then be compared with that of another (a reference) electrode. A glass electrode is thus a proton (H+)-sensitive electrode. The connection between the outside (the solution where the pH is measured) and the reference electrode inside is achieved via a porous ceramic membrane. Thus, the instrument measures an electrical potential that is related to a pH value after calibration.