A method for early determination of meat ultimate pH.

Area of Science:

• Food Science
• Biochemistry
• Analytical Chemistry

Background:

• The ultimate pH of meat is a critical quality indicator.
• Rapid determination of ultimate pH is essential for industrial meat processing, particularly with hot boning.

Purpose of the Study:

• To develop and validate a rapid method for determining the ultimate pH of meat based on glycolytic potential.
• To assess the feasibility of this method for on-line application in abattoirs.

Main Methods:

• A patented method utilizing the enzyme amyloglucosidase for rapid hydrolysis of muscle glycogen to glucose.
• Measurement of liberated glucose using domestic diabetes control meters.
• Analysis of homogenized meat slurries in acetate buffer.

Main Results:

• The method provides a linear response for glucose concentration within 30 seconds.
• Amyloglucosidase effectively hydrolyzes glycogen in meat slurries.
• Glycogen decrease and pH decline occurred in parallel post-slaughter, with lactate accumulation.
• Approximate glycolytic potential and ultimate pH were determined within 7 minutes of sampling in an industrial setting.

Conclusions:

• The developed method offers a rapid and reliable way to determine ultimate pH from muscle glycolytic potential.
• This technique is suitable for on-line application in beef abattoirs, aiding in quality control and hot boning processes.