The Effect of the pH of Meat on the Boiling Test

Effekten av köttets pH på kokprovet

Abstract

The effect of the pH on the boiling test was studied in 68 beef and 108 pork muscles. The pH had a significant effect on the sensory scores obtained from the boiling test. The effect was particularly pronounced in the odour of meat. In beef the odour scores remain steady for samples with a pH value under about 6.2 and start to increase rapidly in higher pH values. In pork the increase in scores appears to be linear. The odour observed in high pH meat was described by the judges as abnormal and ammonialike. In the case of meat with a high pH, the results of the boiling test at meat inspection should be interpreted with extreme caution.

Sammanfattning

Effekten av pH på kokprovet undersöktes i muskler av 68 nöt och 108 svin. pH hade en anmärkningsvärd effekt på de sensoriska värderingspoäng som erhölls vid kokprovet. Effekten var speciellt märkbär i köttets lukt. Luktpoängen var jämna i de nötprov, vilkas pH-värde var under 6.2. När pH-värdet var över 6.2 började luktpoängen stiga snabbt. Stegringen av luktpoängena i svinmuskulatur ser ut att vara lineär. Bedömarna beskrev lukten som observerades vid köttets höga pH-värden som onormal och ammoniakliknande. När pH-värdet i kött är högt, bör resultaten av kokprovet i köttbesiktningen tolkas speciellt försiktigt.

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Correspondence to H. Korkeala.

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Korkeala, H., Alanko, T., Mtiki-Pettiys, O. et al. The Effect of the pH of Meat on the Boiling Test. Acta Vet Scand 29, 15–22 (1988). https://doi.org/10.1186/BF03548387

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Keywords

  • meat inspection
  • beef
  • pork
  • odour
  • appearance
  • odour of meat
  • appearance of meat
  • quality
  • meat quality