The relationship between pH of pH‐model beef and impedance measured using touch‐type electrodes

Abstract

AbstractMeat pH affects its color, texture, and water‐holding capacity; however, a method for nondestructively distinguishing high‐pH from normal‐pH meat is unknown. We investigated the method of preparing an extensive pH‐model of beef immersed in different pH buffers and the relationship between pH of the pH‐model beef and impedance, measured using touch‐type electrodes. The results showed that a model beef of pH 4.91–6.39 could be obtained when a beef steak (pH 5.68) was immersed in a solution of pH 4.0–7.0. In addition, we found a significant negative correlation between immersion pH and drip loss, and between immersion pH and impedance measured at 50 kHz (P < 0.01). These results provide an estimation equation (y = −16.5x + 195.3) that can be used to nondestructively determine the pH (x) of pH‐model beef by measuring its impedance (y) using touch‐type electrodes at 50 kHz (P < 0.01). Hence, the study shows the possibility of nondestructively estimating the pH of pH model beef by measuring impedance using touch‐type electrodes.