Comparison of Methods Used for Measuring pH in Muscle Tissue

Two methods widely accepted for measuring muscle/meat pH are: (1) homogenizing muscle tissue in 5 mM iodoacetate and (2) spear-tip penetrating probe electrode. These two methods were compared with a third method to evaluate the precision of these methods for measuring muscle pH. The third method involved homogenizing tissue in deionized water and measuring pH within 3–5 set of homogenization. It was verified that pH values measured within 3–5 set of homogenization using deionized water were statistically equivalent (P>0.O5) to those measured using the iodoacetate procedure or a spear-tip probe electrode.