{"id":155170,"date":"2019-12-04T00:00:00","date_gmt":"2019-12-04T00:00:00","guid":{"rendered":"http:\/\/blog.hannaservice.eu\/ueberwachung-des-ph-wertes-waehrend-der-fleischverarbeitung\/"},"modified":"2022-10-11T08:14:58","modified_gmt":"2022-10-11T08:14:58","slug":"ueberwachung-des-ph-wertes-waehrend-der-fleischverarbeitung","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/de\/ueberwachung-des-ph-wertes-waehrend-der-fleischverarbeitung\/","title":{"rendered":"\u00dcberwachung des pH-Wertes w\u00e4hrend der Fleischverarbeitung"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"155170\" class=\"elementor elementor-155170 elementor-42478\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-65a9a8e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"65a9a8e\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-2b9880e\" data-id=\"2b9880e\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-3a7308e elementor-widget elementor-widget-text-editor\" data-id=\"3a7308e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Um die Produktqualit\u00e4t zu erh\u00f6hen, k\u00f6nnen verschiedene Ma\u00dfnahmen zur Kontrolle des pH-Wertes und der Temperatur ergriffen werden. Stress und \u00fcberm\u00e4\u00dfige Bewegung vor dem Schlachten sollten so gering wie m\u00f6glich gehalten werden, um die Muskeltemperatur zu senken und eine \u00fcberm\u00e4\u00dfige Milchs\u00e4urebildung zu verhindern.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-ee59ad8 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"ee59ad8\" data-element_type=\"section\" data-e-type=\"section\" id=\"postContent\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-85ba1a7\" data-id=\"85ba1a7\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-fb38ed2 elementor-widget elementor-widget-text-editor\" data-id=\"fb38ed2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<div data-angle=\"0\" data-canvas-width=\"604.3320000000002\" data-font-name=\"g_font_4\">In den USA werden jedes Jahr etwa 30 Millionen Rinder aufgezogen, geschlachtet und konsumiert. Die Bedingungen w\u00e4hrend der Fleischverarbeitung beeinflussen direkt die Qualit\u00e4t des finalen Rindfleischproduktes; visuelle und nicht visuelle Qualit\u00e4tsmerkmale sind Saftigkeit, Zartheit, Geschmack, Farbe und Tropfverlust. Um die Fleischqualit\u00e4t zu maximieren, m\u00fcssen sowohl der pH-Wert als auch die Temperatur des Schlachtk\u00f6rpers w\u00e4hrend der Verarbeitung \u00fcberwacht werden; bei Nichtbeachtung kann K\u00e4lteverk\u00fcrzung oder Hitzeverk\u00fcrzung die Folge sein.<\/div>\n<div data-angle=\"0\" data-canvas-width=\"604.3320000000002\" data-font-name=\"g_font_4\"><\/div>\n<div data-angle=\"0\" data-canvas-width=\"604.3320000000002\" data-font-name=\"g_font_4\">Die K\u00e4lteverk\u00fcrzung tritt auf, wenn der Schlachtk\u00f6rper einen pH-Wert gr\u00f6\u00dfer als oder gleich 6 aufweist, w\u00e4hrend die Temperatur 15 \u00b0C oder weniger betr\u00e4gt. Hitzeverk\u00fcrzung entsteht, wenn der Schlachtk\u00f6rper bei Temperaturen von \u00fcber 35 \u00b0C einen pH-Wert von 6 oder niedriger erreicht. Als Teil des postmortalen physiologischen Abbauprozesses tritt eine Totenstarre auf, sobald der pH-Wert des Schlachtk\u00f6rpers auf pH 6 abf\u00e4llt.<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c130668 elementor-widget elementor-widget-shortcode\" data-id=\"c130668\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"shortcode.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-shortcode\"><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-11ca72c elementor-widget elementor-widget-text-editor\" data-id=\"11ca72c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<div data-angle=\"0\" data-canvas-width=\"604.3320000000002\" data-font-name=\"g_font_4\">Die Totenstarre ist f\u00fcr die Umwandlung von Muskeln in Fleisch essentiell, da sie die Muskeln z\u00e4h werden l\u00e4sst und die Dehnbarkeit verhindert. Muskeln versuchen, sich vor der Totenstarre zusammenzuziehen oder zu verk\u00fcrzen; Kaltverk\u00fcrzung und Hitzeverk\u00fcrzung f\u00fchren zu einer erh\u00f6hten Verk\u00fcrzung der Muskeln, was zu einer \u00fcberm\u00e4\u00dfigen und unerw\u00fcnschten Verfestigung des Fleisches f\u00fchrt. Die Bedingungen bei Totenstarre erfordern, dass die Schlachtk\u00f6rpertemperatur zwischen 15 und 20 \u00b0C liegt, um Verk\u00fcrzungen zu minimieren und die Zartheit zu optimieren. Die Glykolyse, ein weiterer physiologischer Prozess, der postmortal abl\u00e4uft, wandelt Glykogen in Milchs\u00e4ure um. Die Bildung und Anreicherung von Milchs\u00e4ure nach dem Tod senkt den pH-Wert des Schlachtk\u00f6rpers und erm\u00f6glicht so den Beginn einer Totenstarre. W\u00e4hrend der Totenstarre muss der pH-Wert des Schlachtk\u00f6rpers unbedingt unter 6, aber \u00fcber 5,2 liegen, um nachteilige Auswirkungen auf die Saftigkeit des Fleisches zu vermeiden.<\/div>\n<div data-angle=\"0\" data-canvas-width=\"604.3320000000002\" data-font-name=\"g_font_4\"><\/div>\n<div data-angle=\"0\" data-canvas-width=\"604.3320000000002\" data-font-name=\"g_font_4\">Um die Produktqualit\u00e4t zu erh\u00f6hen, k\u00f6nnen verschiedene Ma\u00dfnahmen zur Kontrolle des pH-Wertes und der Temperatur ergriffen werden. Stress und \u00fcberm\u00e4\u00dfige Bewegung vor dem Schlachten sollten so gering wie m\u00f6glich gehalten werden, um die Muskeltemperatur zu senken und eine \u00fcberm\u00e4\u00dfige Milchs\u00e4urebildung zu verhindern. Die Verabreichung einer Eissp\u00fclung an den Schlachtk\u00f6rper tr\u00e4gt auch zur Verringerung der Muskeltemperaturen bei.<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-4f5c484 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4f5c484\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-e3e6477\" data-id=\"e3e6477\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d3ba01b elementor-widget elementor-widget-text-editor\" data-id=\"d3ba01b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Eine Fleischverarbeitungsanlage wollte ihr tragbares pH-Messger\u00e4t auf den neuesten Stand bringen, mit dem sie pH-Stichproben an Fleisch durchf\u00fchrte. Hanna Instruments empfahl das\u00a0Portable pH-Meter f\u00fcr Fleisch HI99163,\u00a0welches die\u00a0Foodcare pH-Elektrode f\u00fcr Fleischprodukte FC232D. Die spezialisierte Elektrode verf\u00fcgt \u00fcber ein ungiftiges PVDF-Geh\u00e4use, wodurch die Gefahr einer Lebensmittelverunreinigung beseitigt wird. Das Design der Elektrode mit offener Kontaktstelle hilft dabei, ein Verstopfen zu verhindern, wodurch Effizienz und Schnelligkeit der Messungen aufrechterhalten werden k\u00f6nnen.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-528f0df\" data-id=\"528f0df\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5dbedc9 elementor-widget elementor-widget-image\" data-id=\"5dbedc9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"600\" height=\"600\" src=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2019\/12\/HI99163_C-2100x2100-31cce289-70d5-4321-a0ec-637e68ed2af3-600x600.jpg\" class=\"attachment-large size-large wp-image-151479\" alt=\"\" srcset=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2019\/12\/HI99163_C-2100x2100-31cce289-70d5-4321-a0ec-637e68ed2af3-600x600.jpg 600w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2019\/12\/HI99163_C-2100x2100-31cce289-70d5-4321-a0ec-637e68ed2af3-300x300.jpg 300w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2019\/12\/HI99163_C-2100x2100-31cce289-70d5-4321-a0ec-637e68ed2af3-150x150.jpg 150w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2019\/12\/HI99163_C-2100x2100-31cce289-70d5-4321-a0ec-637e68ed2af3-768x768.jpg 768w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2019\/12\/HI99163_C-2100x2100-31cce289-70d5-4321-a0ec-637e68ed2af3-1536x1536.jpg 1536w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2019\/12\/HI99163_C-2100x2100-31cce289-70d5-4321-a0ec-637e68ed2af3-2048x2048.jpg 2048w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-0510662 elementor-widget elementor-widget-text-editor\" data-id=\"0510662\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Der eingebaute Temperatursensor erm\u00f6glicht komfortable temperaturkompensierte pH-Messungen von -5,0 bis 105,0 \u00b0 C. Der Kunde war sehr erfreut \u00fcber die einfache Zwei-Tasten-Bedienung sowie \u00fcber das Bildschirm-Tutorial der Kalibrierung und der Einrichtung des Messger\u00e4tes. Um die Genauigkeit aufrechtzuerhalten, erl\u00e4uterte der Hanna Instruments-Vertriebsmitarbeiter die Bedeutung h\u00e4ufiger Elektrodenreinigungen, beispielsweise mit der die Reinigungsl\u00f6sung HI70630 f\u00fcr Fleisch, Fetts\u00e4uren und Fette. Insgesamt war der Kunde sowohl mit den Hanna-Produkten als auch mit dem Wissen des Au\u00dfendienstmitarbeiters \u00fcber die Anwendung \u00e4u\u00dferst zufrieden.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Um die Produktqualit\u00e4t zu erh\u00f6hen, k\u00f6nnen verschiedene Ma\u00dfnahmen zur Kontrolle des pH-Wertes und der Temperatur [&hellip;]<\/p>\n","protected":false},"author":14,"featured_media":4831,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[364],"tags":[],"class_list":["post-155170","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lebensmittel"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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