Whether you’re a home cook, a budding chef or a restaurant owner, you may be wondering how local delicatessens keep and serve meat fresh amidst the heat of Malaysia. You’ll probably be imagining special techniques that deli owners have. Does freshness have something to do with the temperature of the cooler, the packaging or the smell of the meat? All these factors are taken into account. However, deli owners rely on science to assure meat freshness; they measure the PH value of the meat.
What is PH Level?
PH level indicates how acidic something is. The PH scale ranges from 0 to 14; the closer an item’s PH value is to 0, the more acidic it is. On the contrary, the closer the PH value is to 14, the more alkaline it is. Fresh meat must have a pH value in the range of 5.5 to 6.2.
Why is PH value important?
It is important to know the PH value of meat to know whether it can be eaten or sold. While the meat may look edible in the freezer, once the PH value reaches 6.5, the meat is starting to decompose and must not be sold. The PH value helps you control the climate of the storage and decipher the type of packaging you can use when wrapping meat.
How do I measure PH Value?
Instead of poking, prodding, and smelling the meat, you can simply get a PH meter in Malaysia and measure the PH value of the meat. The method is easy. To measure the PH value of the meat, simply slice off and mince a sample of the meat to ensure that the inner and outer part is measured. Place the sample on the sensor of your PH meter and obtain the PH value. If you’d like to measure another sample of meat, wash the PH meter with soap and water between two uses.
Next time you find yourself at your local deli in awe about how deli owners keep their meat fresh in Malaysian weather and can easily select perfect cuts of meat with one look, remember that it was all in measuring the PH value of the meat.