Meat Probes, Inc.
Topeka, Kansas USA
could a meat packer benefit from monitoring ultimate pH in fresh
pork export buyers use ultimate pH level of 5.7 as a cutoff, why?According to PIC
highest quality fresh pork is in the pH range of 5.7 to
Organic, or natural Pork Programs
can you guarantee better taste, better appearance and better
the pH, stupid.
pH -> higher quality
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.
pH -> higher Yield
pH measurements to sort cooked smoked ham can increase the
finished yield by 1-2% according to research conducted by PIC
welfare - use pH data to demonstrate adequate animal handling to
auditors and customers. Why pH?
NEW Instrument **
MPI-CG (Carcass Grader-color sensor)
Portable Pork Carcass Grader
The MPI-CG uses color and position sensors to measure back fat and loin-eye depth
Measure back fat and loin eye depth at line speed.
No wires or computer required.
MPI pH units are uniquely designed and engineered ... MPI's
customer service has been stellar, prompt, courteous, and
Hunt, KSU Meat Chemistry Lab
pH-Meter with stainless steel pH probes VIDEO
my experience in Australia, you could not find a pH meter like
the MPI meter. The meters we previously had, and others we tried,
were not nearly as reliable and efficient, especially when
collecting measurements in the chiller." Ryan
Person Industry consultant