Exercise to promote the use of pH meters in British abattoirs
Research partners: AHDB Pork Pork Chain Unit (University of Bristol)
Sponsors: AHDB Pork
Project duration: 2007 – 2008
Aims and objectives
- To inform the industry of the benefits of monitoring pH
- To provide details of the available equipment
- To illustrate the performance of some commercially available pH probes, proving their suitability for the meat industry.
Three key processing areas can substantially benefit from pH monitoring in pork carcases. These areas are:
- Production efficiency: Carcase pH is directly related to the amount of drip loss and thus, the final amount of meat sold. Pork shelf-life is also greatly influenced by post-mortem pH
- Meat quality: pH is a good detector of poor meat quality. pH information could be used to segregate carcases for more efficient use and to monitor process performance
- Pig welfare: Abnormal pH carcases may indicate a potential stress-related problem; these problems can be properly addressed only after the identification of their existence.