Fresh meat must have a pH value in the range of 5.5 to 6.2 before selling to consumers. LAQUAtwin pH meter provides a simple and cost effective way to check the freshness of meat in the local markets.
Fresh meat must have a pH value in the range of 5.5 to 6.2.1 During temporary storage, especially when it is not properly preserved, the fresh meat will turn rancid and have a pH value below 5.3.
The LAQUAtwin pocket pH Meter is used as quality control check to ensure freshness of the meat, before selling to consumers. This is an easy, quick check method used to abide to the Vietnamese Standards in ensuring that customers are purchasing fresh meat that can be safely consumed.
A small sample of meat is sliced off and minced. This is to ensure total sampling of the inner and outer part of the meat. Place the minced meat on the flat sensor of the LAQUAtwin pocket pH Meter and measure. To repeat sampling, wash with diluted soap water and pat dry with a paper tissue. Place new meat sample on the sensor and repeat testing process.
As mentioned in the article by VNExpress on 1st March 2014, the LAQUAtwin pH meter provides a simple and cost effective way to check the freshness of meat in the local markets. This test procedure is implemented by the Hanoi Departments of Health, Agriculture, Industries and Commerce to establish quality control of food safety by using a quick inspection tool in Vietnam wholesale markets.
The LAQUAtwin pocket pH meter is small and compact; convenient to carry around the marketplace for easy on-site testing. Its easy-to-use interface is simple for anyone to use. Preliminary results show stable and accurate readings were obtained during a trial run of LAQUAtwin pocket pH Meter in Hanoi meat market.
Typical pH values for meat and meat products:2
1 Vietnam’s National Standard TCVN 7046 2002
2 Meat Processing Technology For Small- To Medium-Scale Producers, FAO
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