Meat quality question - pH very high

Air dried cured Meat Techniques

Meat quality question - pH very high

Postby Weoochaun » Fri Jul 17, 2015 4:12 am

I have read that a pH around or under 6.00 is best for sausages. Mostly the sites I have been reading are referring to fresh sausages where water retention would be a desirable trait (low pH = water retention). I have also read that pork with a high pH (over 6) is more tender and flavoursom.

For background, I have recently started some salami where the initial pH was 6.02 and am concerned that the high alkalinity has somehow interfered with the fermentation and in particular the lactic acid bacteria.

Today I purchased some pork butts and they range from pH 5.78 - 5.82. One piece which is very red, has a pH 6.23. The supplier assures me that it is fresh less than 24 hours since being slaughtered.

My question is: Should I be using this to make salami?

Does any one have any opinions about this matter!
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Re: Meat quality question - pH very high

Postby Weoochaun » Fri Jul 17, 2015 5:38 am

pH 5.6 - 6.0 seams to be the desired range
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Re: Meat quality question - pH very high

Postby Weoochaun » Fri Jul 17, 2015 5:53 am

Correction to first post

Weoochaun wrote:I have read that a pH around or under 6.00 is best for sausages. Mostly the sites I have been reading are referring to fresh sausages where water retention would be a desirable trait (low pH = water retention).


This should read
(HIGH pH = water retention)
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Re: Meat quality question - pH very high

Postby wheels » Fri Jul 17, 2015 12:20 pm

This may explain things a bit:

http://www.omafra.gov.on.ca/english/liv ... meatph.htm

I wonder if it was DFD.

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Re: Meat quality question - pH very high

Postby Weoochaun » Sat Jul 18, 2015 2:19 am

I also suspect it was DFD caused by long term stress. Much of the pork here is produced by individual households who will raise one pig. I have seen single pigs penned so tight that they couldn't turn around but usually they are left to roam around.
Still wonder what the consequences are when using this type of meat for salami.
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