Optical measurements of pH in meat.

  title={Optical measurements of pH in meat.},
  author={J R Andersen and Claus Borggaard and Anthony J. Rasmussen and Lars P Houm\oller},
  journal={Meat science},
  volume={53 2},
The pH changes occurring in a carcass during the first 24 h after slaughter are important for the quality of the final meat or meat products. Protein denaturation will occur if pH falls to too low a level or if a relatively low pH sets in at a time after slaughter where the carcass temperature is still high. This will result in meat with poor water holding capacity and in extreme cases in meat that is PSE. pH is measured electrochemically using either glass or solid state (IS-FET) electrodes… CONTINUE READING
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