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Prediction of the time evolution of pH in meat.

Food chemistry (2013-07-23)
J R Hamoen, H M Vollebregt, R G M van der Sman
ABSTRACT

In this paper we compare experimental data on pH decline in carcasses and predictions using a model, based on earlier work of Vetharaniam and coworkers. This model is extended in order to cope with the varying temperatures in the slaughterhouse. We have measured initial glycogen, and the pH and temperature at multiple times in the production chain. We have obtained good comparison between model predictions and our measurements. Furthermore, the correlation between initial glycogen content and ultimate pH as predicted by the model, follows closely experimental data reported earlier in literature. Being able to predict pH decline and ultimate pH, one can obtain reliable indications of final meat quality.

MATERIALS
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Product Description

Sigma-Aldrich
Glycogen from rabbit liver, ≥85% dry basis (enzymatic)
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100 μg
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Glycogen from mussel, Mytilus genus, ≥85% anhydrous basis (enzymatic)
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100 μg
Estimated to ship on March 22, 2025
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Sigma-Aldrich
Glycogen from mussel, Mytilus genus, for DNA precipitations
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SKUPack SizeAvailabilityPriceQuantity
100 μg
Estimated to ship on March 22, 2025
A recombinant, preservative-free antibody is available for your target. Try ZRB1515
$484.00
Sigma-Aldrich
Glycogen from bovine liver, ≥85% dry basis (enzymatic)
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100 μg
Estimated to ship on March 22, 2025
A recombinant, preservative-free antibody is available for your target. Try ZRB1515
$484.00
Sigma-Aldrich
Glycogen from oyster
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100 μg
Estimated to ship on March 22, 2025
A recombinant, preservative-free antibody is available for your target. Try ZRB1515
$484.00