{"id":154406,"date":"2019-12-04T00:00:00","date_gmt":"2019-12-04T00:00:00","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/pracenje-ph-vrednosti-mesa-tokom-obrade\/"},"modified":"2022-10-10T09:00:21","modified_gmt":"2022-10-10T09:00:21","slug":"pracenje-ph-vrednosti-mesa-tokom-obrade","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/sr\/pracenje-ph-vrednosti-mesa-tokom-obrade\/","title":{"rendered":"Pra\u0107enje pH vrednosti mesa tokom obrade"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"154406\" class=\"elementor elementor-154406 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>Razli\u010diti koraci se mogu preuzeti za kontrolu pH i temperature kako bi se maksimalizirao kvalitet. Stres i prekomerni napori pre klanja, treba da budu \u0161to vi\u0161e smanjenje kako bi se obezbedilo smanjenje mi\u0161ic\u0301ne temperature i spre\u010davanje prekomernog stvaranja mle\u010dne kiseline.<\/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\">Otprilike 30 miliona goveda godi\u0161nje se uzgaja i zakolje radi dalje prerade i potro\u0161nje u SAD. Uslovi tokom prerade mesa direktno uti\u010du na kvalitet finalnog gove\u0111eg proizvoda; vizuelni i nevizualni znakovi kvaliteta uklju\u010duju so\u010dnost, meko\u0107u, ukus i boju. Da bi se maksimizirao kvalitet mesa, tokom obrade moraju se nadgledati i pH i temperatura trupa; Zanemarivanje c\u0301e rezultirati u uslovima obrade koji se nazivaju skrac\u0301ivanje hladnoc\u0301e i u\u010dvr\u0161c\u0301ivanje toplote.<\/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\">Skra\u0107ivanje usled niske temperature nastaje kada je meso na pH na vrednostima vec\u0301im ili jednakom pH 6, a dok je temperatura oko 15 \u00b0 C (59 \u00b0 F). O\u010dvr\u0161\u0107avanje mesa vi\u0161om temperaturom nastaje kada meso dostigne pH od 6 ili ni\u017ei na temperaturama vec\u0301im od 35 \u00b0 C (95 \u00b0 F). Kao deo fiziolo\u0161kog procesa nakon klanja, rigor mortis nastaje nakon \u0161to se pH mesa smanji na pH 6.<\/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\">Esencijalno za konverziju mi\u0161ic\u0301a u meso, rigor mortis zate\u017ee mi\u0161ic\u0301 i elimini\u0161e rastezanje mi\u0161ic\u0301a. Mi\u0161ic\u0301i poku\u0161avaju da se sa\u017emu ili se skrac\u0301uju pre rigor mortisa; i skrac\u0301ivanje usled hladnoc\u0301e i u\u010dvr\u0161c\u0301ivanje toplotom dove\u0161c\u0301e do skrac\u0301ivanja mi\u0161ic\u0301a, \u0161to dovodi do prekomernog i nepo\u017eeljnog zatezanja mesa. Uslovi u rigor mortisu diktiraju da temperatura trupa treba da padne izme\u0111u 15 i 20 \u00b0 C (59 do 68 \u00b0 F) da bi se smanjilo skrac\u0301ivanje i optimizovala meko\u0107a. Glikoliza, jo\u0161 jedan post-mortem fiziolo\u0161ki proces koji pretvara glikogen u mle\u010dnu kiselinu; formiranjem i talo\u017eenjem mle\u010dne kiseline smanjuje se pH mesa, omoguc\u0301avajuc\u0301i zapo\u010dinjanje rigor mortis-a. Tokom rigor mortisa, neophodno je da pH mesa bude ispod pH 6, ali iznad pH 5,2 kako bi se spre\u010dili \u0161tetni uticaji na so\u010dnost mesa.<\/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\">Razli\u010diti koraci se mogu preuzeti za kontrolu pH i temperature kako bi se maksimalizirao kvalitet. Stres i prekomerni napori pre klanja, treba da budu \u0161to vi\u0161e smanjenje kako bi se obezbedilo smanjenje mi\u0161ic\u0301ne temperature i spre\u010davanje prekomernog stvaranja mle\u010dne kiseline. Kori\u0161e\u0161\u0107enje leda tako\u0111e c\u0301e pomoc\u0301i u smanjenju mi\u0161ic\u0301ne temperature.<\/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>Postrojenje za preradu mesa \u017eelelo je da zameni svoj prenosni pH metar koji su koristili za obavljanje provera pH mesa iz klanice. HANNA Instruments je preporu\u010dila\u00a0prenosni mera\u010d pH mesa \u2013 HI99163\u00a0oji je uklju\u010duje\u00a0specijalizovanu pH elektrodu za meso \u2013 FC232D. Specijalizovana pH elektroda koristi viskolen kao elektrolit i netoksi\u010dno PVDF telo bezbedno za prehrambene proizvode, \u010dime elimini\u0161e bilo kakvu zabrinutost za kontaminaciju hrane. Otvoreni spoj elektrode poma\u017ee u spre\u010davanju za\u010depljenja spojnice, odr\u017eavajuc\u0301i na taj na\u010din efikasna i brza merenja.<\/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-151480\" 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>Ugra\u0111eni senzor temperature omoguc\u0301ava pogodna merenja pH vrednosti sa -5.0 na 105.0 \u00b0 C (23 do 221 \u00b0 F). Kupac je bio posebno zahvalan na laganom upravljanju instrumentom samo sa dva tastera i intuitivnm vodi\u010dima na ekranu. Da bi odr\u017eao ta\u010dnost, predstavnik kompanije Hanna Instruments naglasio je va\u017enost u\u010destalog \u010di\u0161c\u0301enja elektrode i preporu\u010dio HI70630 kiseli rastvor za \u010di\u0161c\u0301enje mesa i masti. Sve u svemu, kupac je bio izuzetno zadovoljan i Hanna proizvodima i znanjem prodajnog predstavnika o primeni.<\/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>Razli\u010diti koraci se mogu preuzeti za kontrolu pH i temperature kako bi se maksimalizirao kvalitet. 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