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Meat Probes, Inc.
Topeka, Kansas USA
Tel. 785-266-9328
Email:
meatprobes@gmail.com
MPI
pH-Meter Specifications
How
could a meat packer benefit from monitoring ultimate pH in fresh
pork?
Fresh
pork export buyers use ultimate pH level of 5.7 as a cutoff, why?According to PIC
literature, the
highest quality fresh pork is in the pH range of 5.7 to
6.0
Prime,
Organic, or natural Pork Programs
How
can you guarantee better taste, better appearance and better
juiciness?
It’s
the pH, stupid.
Higher
pH -> higher quality
Fresh
pork with higher ultimate pH values (5.7 and above) is typically
higher quality. In the display cooler, fresh product will have
darker color and less water (purge). Cooked product is more
juicy, more tender and has better flavor.
Higher
pH -> higher Yield
Using
pH measurements to sort cooked smoked ham can increase the
finished yield by 1-2% according to research conducted by PIC
North America.
Animal
welfare - use pH data to demonstrate adequate animal handling to
auditors and customers. Why pH?
About
MPI
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MPI
pH-Meter with stainless steel pH probes VIDEO |
