Re: Teriyaki Sausage Texture/Binding
Posted: Tue Jan 17, 2017 6:25 pm
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. 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.
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. 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.