- Published:
Comparison of Different pH Measurement Methods in Meat
Jämförelse melian olika pH mätningsmetoder av kött
Acta Veterinaria Scandinavica volume 32, pages 123–129 (1991)
Abstract
The accuracy of portable pH meters and the nitrazine yellow method was compared with the reference method by determining the pH of 74 beef and 96 pork muscles. The pH was measured directly from the muscle. The results showed statistically significant differences (p < 0.001) between the different electrometric combinations. Combinations of portable pH meters with puncture electrodes gave systematically higher pH values than the reference method. These differences were not very large but they may be of practical significance. The use of a piercing cover on the electrode to help the insertion of the electrode into the meat is not recommended, since it may cause a rise in pH values. Electrometric methods were found to be more precise than the nitrazine yellow method. On the basis of these findings there still is a need of further harmonization of the methods used for pH measurement of meat.
Sammanfattning
Noggrannheten av portabla pH mätare och nitrazingult jåmfordes med en referensmetod genom att bestämma pH-värdet av muskelprover på 74 nöt och 96 svin. pH-värdet mattes direkt från muskeln. Resultatet visar statistiskt märkbara skillnader (p < 0.001) melian de olika elektrometriska kombinationerna. Kombinationer av portabla pH mätare med penetrerande elektroder gav systematiskt högre pH-värden än referensmetoden. Dessa skillnader var inte stora men de kan ha praktisk betydelse. Användningen av penetrerande hylsa på elektroden for att underlätta inforandet av elektroden i köttet är inte att rekommendera, emedan den fororsakar en forhojning av pH-värdet. De elektrometriska metoderna befanns vara exaktare ån nitrazingult. Resultaten av undersokningen utvisar att det fortfarande finns ett behov att harmoniera metoderna som används för att mäta köttets pH.
References
Anonymous: Join FAO/WHO expert committee on meat hygiene. Wld. Hlth. Org. tech. Rep. Ser. No. 99, World Health Organisation, Geneva 1955.
Anonymous: Meat and meat products. Measurement of pH (reference method) ISO 2917, International Organisation for Standardisation, Geneva 1974.
Anonymous: Mindestanforderungen an Schlacht-, Zerlege- und Verarbeitungsbetriebe sowie Kühlhäuser, die Fleisch oder Fleischwaren nach der Schweiz exportieren. (Minimum requirements for the approval of slaughterhouses, cutting and processing plants, and cold stores which export meat or meat products to Switzerland). Bundesamt für Veterinärwesen (Federal Veterinary Office), Liebefeld 1982a.
Anonymous: Lihan pH:n mittaaminen. (Determination of pH in meat). Circular No. 201, Veterinary Department, Ministry of Agriculture and Forestry, Helsinki 1982b.
Bager F, Petersen GV: The Relative Precision of Different Methods of Measuring pH in Carcass Muscles. Nord. Vet.-Med. 1983, 35, 86–90.
Dransfield E, Casey JC, Boccard R, Touraille C, Buchter l, Hood DE, Joseph RL, Schon I, Casteels M, Cosentino E, Tinbergen BJ: Comparison of Chemical Composition of Meat Determined at Eight Laboratories. Meat Sci. 1983, 8, 79–92.
van Gils J HJ, van Logtestijn JG: Die pH-Messung des Fleisches-Hilfsmethode zur Beurteilung des Fleisches von Schlachttieren. (Measurement of pH in meat – and aid in the judgement of meat of slaughtered animals). Arch. Lebensmittelhyg. 1967, 18, 49–56.
Gracey JF: Meat Hygiene. Bailliére Tindall, London 1986, 238.
Hofmann K: Untersuchung der Zuverlässigkeit der pH-Wert-Messung an Fleisch mit Hilfe der Glaselektrode. (Investigations into the reliability of pH-value measurement in meat using a glass electrode). Fleischwirtsch. 1968, 48, 317–322.
Hofmann K: pH, a quality criterion for meat. Fleischwirtsch. 1988, 68, 67–70.
Honikel KO, Fischer C: Vergleichende Messung des pH-Werts mit Glaselektrode und spezial-indikatorstäbchen bei Rindfleisch. (Comparative pH measurements in muscles of beef using a glass electrode and special indicator test strips). Fleischwirtsch. 1977, 57, 2175–2177.
Korkeala H, Mäki-Petäys O, Alanko T, Sorvettula O: Determination of pH in meat. Meat Sci. 1986, 18, 121–132.
Korkeala H, Alanko T, Mäki-Petäys O, Sorvettula O: The effect of the pH of meat on the boiling test. Acta vet. scand. 1988, 29, 15–22.
Murphy MR: Analyzing and Presenting pH Data. J. Dairy Sci. 1982, 65, 161–163.
Prost E: Studies on Determinations of pH of meat. Medycyna Wet. 1955, 11, 142–147.
Schönberg F, Zietzschman MO: Die Ausführung der tierärztlichen Fleischuntersuchung. (The Practice of Veterinary Meat Inspection). Verlag Paul Parey, Berlin 1958, 160.
Winer BJ: Statistical principles in experimental design. 2nd edn. McGraw-Hill, New York 1971, 261–308.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Mäki-Petäys, O., Korkeala, H., Alanko, T. et al. Comparison of Different pH Measurement Methods in Meat. Acta Vet Scand 32, 123–129 (1991). https://doi.org/10.1186/BF03547004
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1186/BF03547004