Exercise to promote the use of pH meters in British abattoirs
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Research partners: BPEX Pork Chain Unit (University of Bristol)
Sponsors: BPEX
Project duration: 2007-2008
After slaughter, the pH in the loin muscle of pigs falls from about 7.0 to about 5.5 when the carcase is
butchered. If the pH remains high or falls too quickly, resulting meat quality is poor. Usually the causes
are pre-slaughter handling problems resulting in stress to the pig. Measurement of pH is therefore a
useful tool for identifying affected carcases that should not be used for fresh pork and for finding out
which farms or handling systems are producing product variability.
One reason that routine monitoring of pH is not widely
carried out in British abattoirs is that the equipment available
is considered difficult to use. A study of commercially
available pH meters was therefore carried out in the PCU
and a fact sheet has been produced (Target Pork Quality
no. 2). Commercially available devices tested were
compared in terms of accuracy, precision, practicality and
price. Four of the devices had glass electrodes, which are
robust if handled carefully, and one had non-glass
components. Each has pros and cons, which are listed in
the fact sheet. It is hoped that interest from processors will
encourage the manufacturers of pH measuring equipment to
develop more user-friendly measuring systems which will
become more common in British abattoirs.