Determination of meat pH – temperature relationship using ISFET and glass electrode instruments

Abstract

pH measurements of beef, pork and lamb were made over the range 0–35°C in order to establish the dependence of pH on temperature (ΔpH/ΔT). Measurements were made using a newly developed ISFET pH probe and a conventional glass probe. The results indicated values of ΔpH/ΔT in the range of −0.006 to −0.007 pH units/°C, and are compared to the few other values of ΔpH/ΔT reported for meat and to values generally reported in physiological studies of animal tissue. It is suggested that in meat studies and in industrial monitoring of pH, greater attention be given to potential sources of error that can arise from unrecognised temperature-related pH effects. It is also suggested that consideration be given by the industry to establishing an agreed temperature at which meat pH is reported so that valid comparisons of different pH measurements may be made.