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Comparison of different pH measurement methods in meat
O Mäki-Petäys1, H Korkeala, T Alanko
1Veterinary Department, Ministry of Agriculture and Forestry, Vuorikatu, Finland.
Acta Veterinaria Scandinavica
|January 1, 1991
Summary
Portable pH meters and the nitrazine yellow method show significant differences compared to the reference method for meat pH measurement. Electrometric methods are more precise, but further harmonization is needed for accurate meat quality assessment.
Area of Science:
- Food Science
- Analytical Chemistry
- Meat Science
Background:
- Accurate pH measurement is crucial for assessing meat quality and predicting shelf-life.
- Existing methods for determining meat pH, including portable meters and chemical indicators, vary in accuracy and precision.
Purpose of the Study:
- To compare the accuracy of portable pH meters and the nitrazine yellow method against a reference method for beef and pork muscle pH.
- To evaluate the impact of electrode accessories on pH readings.
Main Methods:
- Determined the pH of 74 beef and 96 pork muscle samples directly from the muscle.
- Compared portable pH meters and the nitrazine yellow method with a reference standard.
- Assessed the effect of a piercing electrode cover on pH values.
Main Results:
- Statistically significant differences (p < 0.001) were observed between electrometric combinations and the reference method.
- Portable pH meters with puncture electrodes yielded systematically higher pH values.
- Electrometric methods demonstrated greater precision than the nitrazine yellow method.
Conclusions:
- Portable pH meters, especially with puncture electrodes, may introduce practical inaccuracies in meat pH assessment.
- The use of piercing electrode covers is not recommended due to potential pH elevation.
- Harmonization of meat pH measurement methods is essential for reliable quality control and research.