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Re: Teriyaki Sausage Texture/Binding

PostPosted: Tue Jan 17, 2017 6:25 pm
by NCPaul
On page 342 of the Marianskis' book they report typical pH values for meat:
pork 5.7-5.9
beef 5.5-5.8
chicken breast 5.6-5.8
chicken thigh 6.1-6.4
that was my thought when adjusting the pH up. There are detailed scholarly articles on meat pH and sausage making, none of which I read before doing this. :D I like to say, "I was unencumbered by knowledge". I only checked the pH with a test strip, so it's really "sixish". For a tomato sausage with pork I'd shoot for 5.5 best guess. Another sausage type that probably involves pH is so called Buffalo chicken sausage which uses hot sauces based on vinegar.

Re: Teriyaki Sausage Texture/Binding

PostPosted: Wed Jan 18, 2017 5:27 pm
by wheels
Many thanks. Whilst aware of the pH of meats, it was the best pH for fresh sausage that I wasn't aware of - 5.5 makes sense.

Phil