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Mark Schad
Home
Blogs
Dry Meat Curing
Meat pH
Meat Cured Color
Carbon Dioxide Stunning
Humane Handling
Euthanasia
Hog Scalder Dehairer
High Volume Scalder Dehairer
Electric Hog Stunner
Electric Hog Stunner Data Logger
Animal Welfare Approved Electrical Stunning Standards
TBG 100 Hog Stunner Evaluation
Livestock Euthansia
Constant Amperage Stunning
Head to Heart Stunning
Electrical Stunning Sheep
Purchase Electric Hog Stunner
Equipment Photos
Parts
Stunner Videos
HACCP Training
Meat Animal Welfare Auditing
Clean Label Meat Products
Other Services
Contact Me and Equipment Financing
Subscribe to the Newsletter
Meat pH
Meat pH
· 05. April 2020
The Importance of pH in Meat
This article explains the importance of the pH in meat. pH affects carcass characteristics and functionality of meat during further processing.
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Last update February 28, 2024
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