Briefly, 10 g of each sample was homogenized in 40 ml of distilled water for 2 min. The pH of fish burgers was monitored using a pH meter (HI 99163, Hanna, Romania).
Hi 99163
Manufactured by Hanna Instruments
Sourced in United States, Spain, Romania, Italy, Brazil
The HI 99163 is a portable pH and temperature meter designed for water and wastewater applications. It provides accurate pH and temperature measurements, and features a waterproof and compact design.
Automatically generated - may contain errors
Lab products found in correlation
Cr 400, by Konica Minolta (2 mentions)
Cr 410, by Konica Minolta (1 mentions)
Ta xt2i, by Stable Micro Systems (1 mentions)
Ta xt plus texture analyser 12 785, by Stable Micro Systems (1 mentions)
Plate count agar pca, by Thermo Fisher Scientific (1 mentions)
Pseudomonas agar base, by Thermo Fisher Scientific (1 mentions)
Fc232d, by Hanna Instruments (1 mentions)
Ta xt, by Stable Micro Systems (1 mentions)
Minolta chroma meter cr 400, by Konica Minolta (1 mentions)
2 point standard buffers, by Thermo Fisher Scientific (1 mentions)
Foodscan, by Foss (1 mentions)
Fx 300i, by A&D Company (1 mentions)
Minolta chroma meter cr 410, by Konica Minolta (1 mentions)
50 protocols using hi 99163
1
Fish Burgers pH Measurement
2
Comprehensive Meat Quality Evaluation
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Evaluation of meat quality was conducted as described in a previous study [14 (link)] following the reference methods [19 ].
The right half carcass was used for muscles determinations. Instantly after slaughter, aliquots of longissimus and gluteus, clean of connective tissue and superficial fat, were cut into small pieces, dipped in liquid nitrogen and stored at −80 °C until measurements of muscle antioxidant status. At 30 min postmortem (p.m.), a portable pH meter (HI 99163, Hanna instruments, Romania) equipped with a penetration electrode was used to determine the pH values of longissimus (at the last rib level) and gluteus (pH 30 min). The carcasses were kept in a cold room at 4 °C for 24 h, after which the pH was measured again (pH 24 h). Then, the complete longissimus and the gluteus were separated from the carcass. A 3-cm thick steak from the longissimus and the gluteus were allowed to blooming (15 min, 4 °C) and used for color measurement. Afterwards, these samples were vacuum-packed and stored at −20 °C for chemical composition analysis. Furthermore, 2 cm steaks were cut from longissimus muscle, trimmed of external fat and connective tissue and used to determine drip loss, thawing loss, and cooking loss. Samples for thawing loss were weighed and immediately frozen (−20 °C).
The right half carcass was used for muscles determinations. Instantly after slaughter, aliquots of longissimus and gluteus, clean of connective tissue and superficial fat, were cut into small pieces, dipped in liquid nitrogen and stored at −80 °C until measurements of muscle antioxidant status. At 30 min postmortem (p.m.), a portable pH meter (HI 99163, Hanna instruments, Romania) equipped with a penetration electrode was used to determine the pH values of longissimus (at the last rib level) and gluteus (pH 30 min). The carcasses were kept in a cold room at 4 °C for 24 h, after which the pH was measured again (pH 24 h). Then, the complete longissimus and the gluteus were separated from the carcass. A 3-cm thick steak from the longissimus and the gluteus were allowed to blooming (15 min, 4 °C) and used for color measurement. Afterwards, these samples were vacuum-packed and stored at −20 °C for chemical composition analysis. Furthermore, 2 cm steaks were cut from longissimus muscle, trimmed of external fat and connective tissue and used to determine drip loss, thawing loss, and cooking loss. Samples for thawing loss were weighed and immediately frozen (−20 °C).
3
Meat Color and pH Measurement
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After 24 h cold storage at 4 ± 1 °C, the pH value was measured in triplicate using a Hanna portable pH-meter (model HI 99163, Hanna Instruments, Romania), fitted with a spear-type electrode (FC 099 stainless steel blade tip) and an automatic temperature compensation probe. The color of the muscles was determined using a portable colorimeter (model CR 410, Konica Minolta Inc., Osaka, Japan) calibrated with a white ceramic tile on D65 illuminate. The results were expressed in the CIE Lab color space27 . The lightness component is represented by L*, which ranges between 0 to 100, redness by a* and yellowness by b*, both of which have a range of −120 to + 120. For instrumental color determination, three measurements were performed on a fat-free surface area in different locations of each muscle (PM, BF).
4
Pork Longissimus Muscle Analysis
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The Longissimus muscle samples were thawed for analysis for 48 h at 4 ± 2 °C, after which instrumental color was measured. The samples were then kept at room temperature for 30 min before measuring pH levels with a pH meter (HI 99163, Hanna Instruments, Madrid, Spain) with a penetration electrode (FC 232, Hanna Instruments). To analyze shear force, samples were cut into 3 cm samples and the external fat was removed. The samples were cooked in an oven at 170 °C until reaching a central temperature of 73 ± 1 °C (approximately 15 min). After being cooked, the samples were chilled at 4 ± 2 °C for 24 h. Some 6 to 10 1.3 cm circular specimens were extracted with a hollow punch to measure shear force with a texture analyzer (TA-XT2i, Stable Micro Systems, Godalming, UK) using the Warner–Bratzler method (WBSF) at a crosshead speed of 1 mm s−1, yielding the shear force (kgf).
5
Measuring Digestive Organ pH
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Immediately after the animals were euthanized, the digestive organs (stomach, jejunum, and cecum) were removed to measure the pH of the digesta using a pH meter (HI 99163; Hanna Instruments, RI, USA) following the methodology adapted from Silveira et al. [21 (link)]. In the stomach, an incision was made approximately 2 cm from the antropyloric region. In the jejunum, an incision was made in the median portion and the cecum incision was made in the median portion for the pH measured.
6
Measuring pH of Porcine Protein Gels
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The pH value of heat-induced porcine myofibrillar protein-gelatin gels was
measured in triplicate using an electric pH meter equipped with an
insert-type pH probe (HI 99163, Hanna Instruments Inc., Woonsocket, RI).
measured in triplicate using an electric pH meter equipped with an
insert-type pH probe (HI 99163, Hanna Instruments Inc., Woonsocket, RI).
7
Postmortem Muscle pH and Color Evaluation
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At 15 min and 24 h postmortem, the pH was measured in the right pectoralis major muscle using a pH meter (HI 99163, Hanna instruments, Woonsocket, RI). The equipment probe was inserted into the breast fillet at an angle of 45°, with constant washing using deionized water between samples. Each value was expressed as the average of 2 measurements.
At 15 min and 24 h postmortem, color was expressed in the CIELAB color system, lightness (L* - dark to light level), red (a * - red / green intensity) and yellow (b * - yellow/blue intensity) using a colorimeter (CR-400, Konica Minolta Sensing, São Paulo, SP). The colorimeter was calibrated against black and white reference tiles before use. Evaluations were performed at the center of each muscle section, and values were expressed as the average of 3 measurements. Color measurements were determined at room temperature (20–25°C), on the surface of each muscle sample, at 3 randomly selected locations, using diffuse illumination and a 0° angle observer.
At 15 min and 24 h postmortem, color was expressed in the CIELAB color system, lightness (L* - dark to light level), red (a * - red / green intensity) and yellow (b * - yellow/blue intensity) using a colorimeter (CR-400, Konica Minolta Sensing, São Paulo, SP). The colorimeter was calibrated against black and white reference tiles before use. Evaluations were performed at the center of each muscle section, and values were expressed as the average of 3 measurements. Color measurements were determined at room temperature (20–25°C), on the surface of each muscle sample, at 3 randomly selected locations, using diffuse illumination and a 0° angle observer.
8
Pork Quality Traits Evaluation
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Body weight was determined prior to slaughter, followed by backfat thickness, marbling score, pH, meat color, IMF content, and the triglyceride (TG) content of muscle and backfat. The average backfat thickness of the first rib, last lumbar spine, and last rib was used to define the backfat thickness. The marbling score was determined from a cross-sectional slice of the muscle at the first lumbar spine and ranged from 0 to 5, with higher scores indicating a more abundant IMF content. The color of the LT was determined using OPTO-STAR (MATTHAUS, Berlin, Germany), and the meat color parameters included L* (lightness), a* (intensity), and b* (yellowness).
The pH value of the LT was determined 40–50 min and 24 h after slaughter (HI99163, HANNA, Padua, Italy). The IMF content was measured using a Soxhlete extractor (SX-360, OPSIS, Lund, Sweden). Triglyceride content was determined using a triglyceride kit (EY-01H2206, Shanghai, China), following the manufacturer’s instructions.
The pH value of the LT was determined 40–50 min and 24 h after slaughter (HI99163, HANNA, Padua, Italy). The IMF content was measured using a Soxhlete extractor (SX-360, OPSIS, Lund, Sweden). Triglyceride content was determined using a triglyceride kit (EY-01H2206, Shanghai, China), following the manufacturer’s instructions.
9
Quantifying Meat Quality Traits in Pigs
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We collected four traits for GP: longissimus dorsi muscles (LDM, kg), water holding capacity (WHC), shear force (SF, kg/N), and meat pH. The WHC was determined using TA-XT plus Texture Analyser 12,785 (Stable Micro Systems Ltd, Godalming, Surrey GU7 1YL, UK) according to reference NY/T 1333–2007 [26 ]. The SF was calculated following NY/T 1180–2006 method using a universal Warner–Bratzler testing machine MTS Synergie 200 (G-R Manufacturing Company, Trussville, AL, USA) [27 ], and the finally SF of each sample was the mean of three times testing. The pH of LDM was measured at about 24 h after slaughter by the pH meter HI 99,163 (HANNA Instruments, Woonsocket, RI, USA). The descriptive statistics of the phenotype are shown in Table 1 .
Descriptive statistics of phenotypes and heritability estimates for the four traits
| Trait | na | Mean ± SD | Maximum | Minimum | h2 ± SE |
|---|---|---|---|---|---|
| LDM, kg | 1478 | 36.60 ± 8.79 | 68.12 | 17.06 | 0.18 ± 0.07 |
| WHC, kg | 1448 | 0.27 ± 0.04 | 0.38 | 0.07 | 0.13 ± 0.07 |
| SF, kg | 1457 | 5.58 ± 1.98 | 13.14 | 1.33 | 0.15 ± 0.05 |
| pH | 1478 | 5.55 ± 0.40 | 7.16 | 4.00 | 0.06 ± 0.06 |
h2 heritability, SD Standard deviation, SE Standard error
aNumber of individuals with phenotype; LDM Longissimus dorsi muscle, WHC Water holding capacity, SF Shear force
10
pH Measurement of Pudding During Storage
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A HI99163 portable pH meter (Hanna Instruments, Italy) was used to detect the change in pH value with storage time. Random samples were taken and measured at 20 ± 1 °C (samples were discarded after measurement). Introduce the probe into the pudding and measure the pH.
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