Various steps can be taken to control both the pH and temperature to maximize quality. Stress and excessive exercise prior to slaughter, as well as electrical inputs during dressing should be minimized as much as possible to reduce muscle temperatures and prevent excessive lactic acid formation.
A meat processing plant was looking to update their portable pH meter that they were using to perform pH spot checks on meat carcasses. Hanna Instruments recommended the Portable Meat pH Meter – HI99163 which included with the Foodcare pH Electrode for Meat Products – FC232D. The specialized electrode has a viscolene reference and a non-toxic PVDF body, eliminating any worry of food contamination. The open junction design of the electrode assists in the prevention of junction clogging, thereby maintaining efficient and fast measurements.