Muscle PH ,It’s importance on meat quality and how PH decreases in meat & way to maintain meat PH

1. TO MY PRESENTATION
Muscle PH ,It’s importance on meat
quality and how PH decreases in
meat & way to maintain meat PH
Presented by
Akib Sumon

2. Contents…
1. What is pH??
2. Muscle pH .
3. The Importance of pH in meat Quality.
4. pH increases during conversion of muscle to meat
after slaughter.
5.Way to maintain the pH level in meat.
6. . Conclusion & References.

3. PH?
pH : The negative logarithms of [+ H] ion is called pH .
On the other hand,
 pH is the measur ment of the hydorgen ion
concentration of a solution.
 A solutions with a high concentration of hydrogen
ions have a low pH and
Solutions with a low concentrations of H+ ions have a
high pH.

4. Muscle PH
The pH of muscle/meat is a measurement of acidity.
Normal living muscle pH is 7.2 (approximately).
Meat pH can range from 5.2 to 7.0.
But he highest quality products pH range of 5.7 to 6.0.
When pH fall that will influence meat quality
characteristics.
(Pale, Soft, and Exudative (PSE) meat commonly
results from a rapid breakdown of glycogen into lactic
acid after slaughter)

5. The Importance of pH in meat
Quality
Produce a products with consistent well defined
properties
Produce a products at optimal cost
 Avoid causing health problems to consumers
Fulfil meet regulatory requirements &
pH also is important in determining the water-
holding capacity of meat

6. pH decreases during conversion of
muscle to meat after slaughter
In living muscle, energy is stored as glycogen, glycogen
to glucose and glucose to pyruvate.

7. pH decreases during conversion of
muscle to meat after slaughter
In dying muscle, lactic acid accumulates and pH become
lower.
Within 24 hours after death
glycogen ——-> lactic acid
muscle pH: 7.0 ——-> 5.6 (because of lactic acid)
muscle color: Changes from purple to bright red or
pink (pH 7.0 ——-> 5.6)

8. Way to maintain the pH level in
meat
pH level of meat is declined according to passing of
time. So, an effective method to reduce pH decline rate
of carcass was to reduce temperature immediately after
slaughter. So immediate freezing is a the best practice to
maintain the standard pH level in meat .

9. Conclusion…
Meat is the most valuable livestock product and for
many people choses it as their first choice source of
animal protein . So , consumption of good quality meat
can ensure a sound health for people. So, consume safe
meat and safe your life and finally make a bright nation
in future.

10. References:
1. https://www.google.com
2. http://www.sperdirect.com/public/the-importance-of-ph-
in-food-quality-and-production.
3. https://meat.tamu.edu/ansc-307-honors/conversion-
muscle-to-meat/