The calibration temperature of pH-glass electrodes: significance for meat quality classification
2002
Karlsson, A.H. | Rosenvold, K.
In this short communication we show important factors concerning pH measurements in pork. The purpose of the study was to investigate the effect of the calibration temperature of pH-buffer and of the pH-electrode on pH measured 1-120 min post mortem in pork, and to evaluate its significance for prediction of meat quality. The calibration temperature of pH-electrodes as well as the sample temperature is essential for pH measurements, as pH measurements are highly temperature-dependent. This is especially important when using pH measurement for prediction of meat quality or when different experiments are compared. We have used two calibration temperatures of 15 degrees C (normal) and 35 degrees C (modified) in the present investigation. Based on our findings, we therefore recommend a buffer and electrode temperature of 35 degrees C as a standard procedure for measuring pH early post mortem. As a minimum the pH should be presented along with the measuring and calibrating temperatures.
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