The pH was measured according to ISO 2917:1999 (ISO, 2917, 1999 ). After conditioning the meat samples at room temperature (approximately 25 ± 2°C), measurements were performed using a Knick pH meter (Knick laboratory-ph-meter-766; Berlin, Germany), with an insertion electrode (InLab Solids; Mettler Toledo, Mississauga, Canada). The measurement of the pH in high-weight samples was performed in one piece of chicken breast filet at 3 different positions. For the measurement of the pH in low-weight samples, a 40-g piece of inner breast filet was placed into a cup and covered with deionized water.
Inlab solids
Manufactured by Mettler Toledo
Sourced in Canada
The InLab Solids is a lab equipment product by Mettler Toledo. It is designed for the measurement and analysis of solid samples. The core function of the InLab Solids is to provide accurate and reliable data on the properties of solid materials.
Automatically generated - may contain errors
Lab products found in correlation
2 protocols using inlab solids
1
pH Measurement of Meat Samples
2
Preparation and Characterization of Premix
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For each experiment, a batch (referred to as premix) of 68.5 g was freshly prepared by first dissolving the salts with salt-free water in a glass beaker. The mix was then added to the sunflower oil (in a second glass beaker) and briefly pre-emulsified with a dispersing instrument (T25 digital Ultra-Turrax, IKA Werke GmbH & Co. KG). Last, the MCC powder was added and dispersed for 1 min at speeds up to 10,400 rpm. pH values of the premix were determined in duplicates using a solid-state pH electrode (InLab Solids, Mettler Toledo), and DM was measured, also in duplicates, using a rapid moisturizer/solid analyzer (Smart 6, CEM GmbH). The pH of the premix was 5.88 ± 0.02 (mean ± SD), and the DM content was 40.3% ± 0.2 (mean ± SD).
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