{"id":155450,"date":"2019-12-04T00:00:00","date_gmt":"2019-12-04T00:00:00","guid":{"rendered":"http:\/\/blog.hannaservice.eu\/surveillance-du-ph-pendant-le-traitement-de-la-viande\/"},"modified":"2022-10-10T12:08:10","modified_gmt":"2022-10-10T12:08:10","slug":"surveillance-du-ph-pendant-le-traitement-de-la-viande","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/fr\/surveillance-du-ph-pendant-le-traitement-de-la-viande\/","title":{"rendered":"Surveillance du pH pendant le traitement de la viande"},"content":{"rendered":"\t\t
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Diverses mesures peuvent \u00eatre prises pour contr\u00f4ler \u00e0 la fois le pH et la temp\u00e9rature afin de maximiser la qualit\u00e9. Le stress et l’exercice excessif avant l’abattage, ainsi que les apports \u00e9lectriques pendant l’habillage doivent \u00eatre minimis\u00e9s autant que possible pour r\u00e9duire la temp\u00e9rature des muscles et emp\u00eacher la formation excessive d’acide lactique.<\/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

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Environ 30 millions de bovins sont \u00e9lev\u00e9s, abattus et consomm\u00e9s chaque ann\u00e9e aux \u00c9tats-Unis. Les conditions de transformation de la viande ont une incidence directe sur la qualit\u00e9 du produit final du b\u0153uf; les indices visuels et non visuels pour la qualit\u00e9 incluent la jutosit\u00e9, la tendresse, le go\u00fbt, la couleur, et la perte de goutte \u00e0 goutte. Afin de maximiser la qualit\u00e9 de la viande, le pH et la temp\u00e9rature de la carcasse doivent \u00eatre surveill\u00e9s pendant la transformation; la n\u00e9gligence entra\u00eenera des conditions de traitement appel\u00e9es raccourcissement \u00e0 froid et durcissement de la chaleur.<\/div>\n
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Le raccourcissement \u00e0 froid se produit lorsque la carcasse est \u00e0 un pH sup\u00e9rieur ou \u00e9gal au pH 6 alors qu\u2019\u00e0 des temp\u00e9ratures \u00e9gales ou inf\u00e9rieures \u00e0 15\u00b0 C (59\u00b0 F). Le durcissement de la chaleur se produit lorsque la carcasse atteint un pH de 6 ou moins \u00e0 des temp\u00e9ratures sup\u00e9rieures \u00e0 35 \u00b0C (95 \u00b0F). Dans le cadre de la d\u00e9gradation physiologique post mortem, la rigueur mortis se produit une fois que le pH de la carcasse diminue au pH 6.<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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Indispensable pour la conversion du muscle en viande, la rigueur mortis durcit le muscle et \u00e9limine l\u2019extensibilit\u00e9 musculaire. Les muscles tentent de se contracter ou de raccourcir avant la rigueur mortis; le raccourcissement \u00e0 froid et le durcissement de la chaleur entra\u00eeneront une augmentation du raccourcissement des muscles, ce qui entra\u00eenera un durcissement excessif et ind\u00e9sirable de la viande. Les conditions de rigueur dictent que la temp\u00e9rature de la carcasse devrait chuter entre 15\u00b0 C et 20\u00b0 C (59\u00b0 F et 68\u00b0 F) afin de minimiser le raccourcissement et d\u2019optimiser la sensibilit\u00e9. La glycolyse, un autre processus physiologique qui se produit post mortem, convertit le glycog\u00e8ne en acide lactique; la formation et l\u2019accumulation de l\u2019autopsie d\u2019acide lactique r\u00e9duit le pH de la carcasse, permettant \u00e0 la rigueur mortis de commencer. Pendant la rigueur mortis il est imp\u00e9ratif que le pH de la carcasse soit inf\u00e9rieur au pH 6, mais au-dessus du pH 5,2 afin d\u2019\u00e9viter des effets n\u00e9fastes sur la jutosit\u00e9 de la viande.<\/div>\n
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Diverses mesures peuvent \u00eatre prises pour contr\u00f4ler \u00e0 la fois le pH et la temp\u00e9rature afin de maximiser la qualit\u00e9. Le stress et l\u2019exercice excessif avant l\u2019abattage, ainsi que les apports \u00e9lectriques pendant l\u2019habillage doivent \u00eatre r\u00e9duits au minimum autant que possible pour r\u00e9duire les temp\u00e9ratures musculaires et pr\u00e9venir la formation excessive d\u2019acide lactique. L\u2019administration d\u2019un rin\u00e7ant \u00e0 la carcasse aidera \u00e9galement \u00e0 r\u00e9duire la temp\u00e9rature musculaire.<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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Une usine de transformation de la viande cherchait \u00e0 mettre \u00e0 jour son compteur de pH portatif qu\u2019elle utilisait pour effectuer des v\u00e9rifications ponctuelles du pH sur les carcasses de viande. Hanna Instruments a recommand\u00e9\u00a0Compteur portable de pH de viande \u2013 HI99163\u00a0qui comprenait avec le\u00a0Alimentation pH Electrode pour produits de viande \u2013 FC232D. L\u2019\u00e9lectrode sp\u00e9cialis\u00e9e a une r\u00e9f\u00e9rence viscolene et un corps PVDF non toxique, \u00e9liminant toute inqui\u00e9tude de contamination des aliments. La conception de jonction ouverte de l\u2019\u00e9lectrode aide \u00e0 pr\u00e9venir le colmatage des jonctions, maintenant ainsi des mesures efficaces et rapides.<\/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

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Le capteur de temp\u00e9rature int\u00e9gr\u00e9 permet des mesures de pH commuels de -5,0 \u00e0 105,0 \u00b0C (23 \u00e0 221 \u00b0F). Le client \u00e9tait reconnaissant pour l\u2019op\u00e9ration facile \u00e0 deux boutons et sur le tutoriel \u00e0 l\u2019\u00e9cran pour l\u2019\u00e9talonnage et la configuration. Afin de maintenir l\u2019exactitude, le repr\u00e9sentant des ventes Hanna Instruments a fait part de l\u2019importance des nettoyages fr\u00e9quents d\u2019\u00e9lectrodes et a inclus la solution de nettoyage acide HI70630 pour la viande, la graisse et les graisses. Dans l\u2019ensemble, le client \u00e9tait extr\u00eamement satisfait \u00e0 la fois des produits Hanna et des connaissances du repr\u00e9sentant des ventes sur l\u2019application.<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Diverses mesures peuvent \u00eatre prises pour contr\u00f4ler \u00e0 la fois le pH et la temp\u00e9rature […]<\/p>\n","protected":false},"author":14,"featured_media":4830,"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":[391],"tags":[98],"class_list":["post-155450","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aliments","tag-ph-fr"],"yoast_head":"\nSurveillance du pH pendant le traitement de la viande - 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