Introduction Fresh meat must have a pH value in the range of 5.5 to 6.2. 1 During temporary storage, especially when it is not properly preserved, the fresh meat will turn rancid and have a pH value below 5.3. The LAQUAtwin pocket pH Meter is used as quality control check to ensure freshness of the meat, before selling to consumers. This is an easy, quick check method used to abide to the Vietnamese Standards in ensuring that customers are purchasing fresh meat that can be safely consumed. Method A small sample of meat is sliced off and minced. This is to ensure total sampling of the inner and outer part of the meat. Place the minced meat on the flat sensor of the LAQUAtwin pocket pH Meter and measure. To repeat sampling, wash with diluted soap water and pat dry with a paper

Join for free to read