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Comparison of Methods Used for Measuring pH in Muscle Tissue
Author(s) -
SOLOMON MORSE B.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14099.x
Subject(s) - homogenization (climate) , muscle tissue , electrode , chemistry , analytical chemistry (journal) , chromatography , biomedical engineering , anatomy , biology , medicine , biodiversity , ecology
Two methods widely accepted for measuring muscle/meat pH are: (1) homogenizing muscle tissue in 5 mM iodoacetate and (2) spear‐tip penetrating probe electrode. These two methods were compared with a third method to evaluate the precision of these methods for measuring muscle pH. The third method involved homogenizing tissue in deionized water and measuring pH within 3–5 set of homogenization. It was verified that pH values measured within 3–5 set of homogenization using deionized water were statistically equivalent (P>0.O5) to those measured using the iodoacetate procedure or a spear‐tip probe electrode.