pH measurement in meat and meat products

ISO 2917:1999
The method utilise the measured potential difference between a glass electrode and a reference
electrode, which are placed in a sample extract of the meat or meat product.

Two procedures are used because of different sample type:

1. non-destructive method for measurement in pork loin
2. destructive method for measurement in a fermented sausage

Reagents (only use recognized analytical grades, unless otherwise specified.

Water should comply with at least grade 3 in accordance with ISO 3696)

In the norm, it is described how you prepare buffer solutions but we can offer ready-solutions:
The following Certipur® solutions can also be offered with 20°C specifications.

Buffer solutions:
1. Citric acid - sodium hydroxide - hydrogen chloride
traceable to SRM from NIST and PTB pH 4.00 (25°C) Certipur® (1.09445)
2. Potassium dihydrogen phosphate – disodium hydrogen phosphate
traceable to SRM from NIST and PTB pH 7.00 (25°C) Certipur® (1.09407)
3. Boric acid - potassium chloride -sodium hydroxide
(traceable to SRM from NIST and PTB pH 9.00 (25°C) Certipur® (1.09408)

Sodium hydroxide solution

c(NaOH) = 1 mol/l (1 N) Titripur® Reag. Ph Eur Reag. USP (1.09137)

Cleaning:
Ethanol; 96% EMSURE® Reag. Ph Eur (1.59010)
Diethyl ether; EMSURE® ACS,ISO,Reag. Ph Eur (1.00921)

Apparatus
• High-speed rotational cutter, capable to homogenizing the laboratory sample
(not exceeding 4.0 mm in diameter)
• pH-meter, accurate to the nearest 0.01 pH
• Combined electrode (in which the indicator and reference electrode are joined in one shaft)
• Shaft homogenizer (able to operate at a rotational frequency of 20000 min-1
• Magnetic stirrer

MiiliporeSigma, a part of Merck KGaA, Darmstadt, Germany

www.emdmillipore.com/food-analysis 8
 pH measurement in meat and meat products
ISO 2917:1999
Sampling is not part of this norm but a recommended method is given in ISO 3100-1. It is
important to have representative samples and it is suggested to start with at least 200 gram.

Calibration of pH meter
Calibrate the pH-meter according to the manufacturers instruction using at least two buffer
solutions, while stirring with the magnetic stirrer. If the pH-meter does not include a temperature
correction system, the temperature of the buffer solution shall be within the range 20±2 °C.

Non-destructive method
Pierce a hole in the sample with a knife or a sharp pin and insert the electrode. If the pH-meter
does not include a temperature correction system, the temperature of the sample shall be within
the range 20±2 °C.

For non-destructive measurement use a spear tip pH electrode. Select a representative point of
the sample. If it is considered useful to know the differences between the pH measured at several
points in the sample, repeat the measurements at various points of the sample.

Destructive method
Homogenize the laboratory sample. Makes sure the temperature of the sample does not rise above
25 °C. Homogenize a certain mass of the prepared test sample in excess potassium chloride solution
(10 times more) by means of shaft homogenizer. Introduce the electrodes into the sample extract
and set the temperature correction system of the pH meter to the temperature of the extract.
If the pH-meter does not include a temperature correction system, the temperature of the sample
shall be within the range 20±2 °C. While stirring with the magnetic stirrer, measure the pH.
When a constant value has been reached, read the pH directly from the instrument.

Tips:
Fill a suitable airtight container with the homogenized sample. It is recommended to analyze the
sample as soon as possible, but always within 24 h after homogenization. The exact time of pH
measurement should be noted. With fresh meat, which generally is kept at temperatures from
0-5°C, it is necessary to use a temperature correction system.

Results (report the result to the nearest 0.05 pH unit).

Pork loin: 5.80; 5.75; 5.90
Fermented sausage 4.95; 5.00; 4.95

MiiliporeSigma, a part of Merck KGaA, Darmstadt, Germany

www.emdmillipore.com/food-analysis 9