Determination of the buffering capacity of postrigor meat

Abstract

Since 1938, several studies on buffering capacity of postrigor meat have been presented. As the methods used have varied considerably it is important to know how to compare the results. The method of titration, mainly the amount of dilution used, has a significant effect on the shape of the obtained buffering capacity curve. When a dilute solution is used, the curve has distinct maximum and minimum points. With less dilution, the buffering capacity curve approaches a shape with no distinct minimum and maximum points in pH range 5.5–7.0. However, it seems possible to estimate the buffering capacity of meat from data based on titrations made with different dilutions. A mean value for buffering capacity valid in pH range 5.5–7.0 can be estimated from titrations made with dilution ratios 1:10 and 1:1. The mean buffering capacity values in pH range 5.5–7.0 were for beef m. longissimus muscle 51 mmol H +/(pH*kg), for pork m. longissimus 52 mmol H +/(pH*kg), for beef m. triceps brachii 48 mmol H +/(pH*kg) and for pork m. triceps brachii 45 mmol H +/(pH*kg). For broiler breast and broiler leg-thigh muscles the corresponding values were 58 and 41 mmol H +/(pH*kg).