The determination of pH values in the breast meat was performed at 24:00 in accordance with the reference method SRPS ISO 2917:2004 using the portable Testo 205 pH-meter (Testo AG, USA), equipped with a hardened combined glass electrode with a temperature probe, for direct determination of pH values in meat and meat products. Before and during the reading, the pH-meter was calibrated using standard phosphate buffers (pH 7.02 and 4.00 at 20 °C). The measurement was conducted three times per sample.
205 ph meter
Manufactured by Testo
Sourced in Germany, United States
The Testo 205 is a portable pH meter designed for quick and reliable pH measurements. It features a durable, waterproof housing and an intuitive, one-hand operation. The device offers automatic temperature compensation and can display both pH and temperature values simultaneously.
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Lab products found in correlation
17 protocols using 205 ph meter
1
pH Measurement of Breast Meat
2
Meat Quality Evaluation of Livestock
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Drip loss was measured in raw meat after slaughter according to the method described by Sen et al [19 (link)]. The pH value of the LTL was determined 24 h (pH24 h) after slaughter using Testo-205 pH meter according to the method of Gao et al [20 (link)]. Meat color was measured 24 h after slaughter (CIE L*24 ha*24 hb*24 h) using a chronometer (MATTHAUS, OPTO-STAR, Eckelsheim, Rheinland-Pfalz, Germany). The intramuscular fat (IMF) content of a 10-g LTL sample was extracted according to the method described by Folch et al [21 (link)] and expressed as a percentage of fresh muscle weight. The cooking loss and Warner–Bratzler shear force (WBSF) of the LTL muscle were measured according to Fruet et al [22 (link)].
3
Meat Color and pH Measurement
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Meat colour was assessed using a Commission Internationale d’Eclairage Lab System, which provides values for colour components: L* (black–white, lightness) and the chromatic coordinates a* (+ to −, from red to green) and b* (+ to −, from yellow to blue). Measurements were carried out using a Minolta CR-400 colorimeter (Konica Minolta Sensing, Inc., Bergen, NJ, USA). The instrumental conditions were artificial D65 illuminant, 8 mm port size and 2-degree standard angle observer. Determinations were carried out on 2.5 cm thick steaks. Each sample was allowed to bloom for 45 min at room temperature prior to the first measurement, and six scans of each steak were averaged for statistical analysis. Then, muscle pH was measured using a Testo 205 pH meter (Testo AG, Lenzkirch, Germany). Each measurement was performed in triplicate, taking the mean values as the assay result.
4
Evaluation of Poultry Meat Quality
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For the evaluation of meat quality, at 43 d samples of the breast (pectoralis major) and thigh muscles of 12 birds were collected per treatment to evaluate pH, color [L* (lightness), a* (redness), and b* (yellowness)], and cooking weight loss (CWL). Twenty-four hours after slaughtering, the pH of samples was measured using a Testo 205 pH meter (Testo Inc., Sparta, NJ, USA) with a penetration electrode introduced directly into the samples as described by Boulianne and King (1995 (link)) and adapted by Olivo et al. (2001 (link)). Color was measured using a Minolta CR-400 colorimeter (Konica Minolta Sensing Inc., Osaka, Japan) in three different locations of the breast and thigh according to the methodology described by Van-Laack et al. (2000 ). The components L*, a*, and b* were expressed using the CIELAB color system. The muscle of the left breast was used for analysis of the CWL.
5
Meat Quality Evaluation through Biochemical and Texture Analysis
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Muscle lactate (Kit No. A019-2-1) and hydroxyproline contents (Kit No. A030-2-1) were analyzed using kits obtained from Nanjing Jiancheng Bioengineering Institute (Nanjing, China). For cooking loss analysis, the meat samples were weighed, packaged in sealed plastic bags, and cooked in a water bath at 70 °C for 20 min. After cooking, samples were cooled to room temperature (25 ± 5 °C) with tap water and weighed again. The cooking loss was determined by comparing the percentage of weight of meat samples before and after cooking. The samples (cut into 1.5 cm wide and 1.0 cm deep) were then placed in a shear box (Instron, model 4411, Kramer shear box) to measure the relative shear force (Brinker and Reiter, 2011 ). The cutting direction of the blade was kept perpendicular to the muscle fiber. The shear force value was calculated as the average of the peak force measurements on each sample in newton (N). Muscle pH was measured at 24 h postmortem using a calibrated pH probe (Testo 205 pH meter; Testo AG, Lenzkirch, Germany).
6
Muscle pH and Water Holding Capacity
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Muscle pH was measured using a Testo 205 pH meter (Testo AG, Lenzkirch, Germany). WHC of the samples was measured by drip loss, stored loss, frozen leakage rate, and cooked rate. In order to eliminate the effects of different parts of the muscle on the WHC, we used 5 g of muscle taken from the same location of each fish for the analyses. To calculate drip loss, we placed the muscle in a plastic bag hanging for 48 h at 4°C and weighed it again. To calculate the stored loss, the muscle was placed in a tightly sealed plastic bag, stored at 4°C for 24 h, and weighed again. To obtain the frozen leakage rate, muscle was kept for 24 h at -20°C, tightly sealed in a plastic bag at 4°C, and weight at 0, 1, and 2 h. The cooked rate was calculated by weighing the muscle after it was cooked for 15 min.
7
pH Measurement of Meat Tissue
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Values of pH were determined by directly placing the electrode of the pH meter in the meat tissue using Testo 205 pH meter (Testo, Titisee-Neustadt, Germany). Before measurements, the device was calibrated using 7.01 and 4.01 buffers. The analyses were performed in triplicate for each sample.
8
Meat Color and pH Measurement
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Meat color was measured on 3 points of every meat at 45 min after slaughter by a spectrocolorimeter (model WSC-S, Shanghai Shenguang Ltd., Shanghai, China) according to the CIE L*a*b* color system (where L* measures relative lightness, a* measures relative redness, and b* measures relative yellowness). The pH values of the breast and thigh muscles at a depth of 2.5 cm below the surface were measured at 45 min (pH45min, initial pH) and 24 h (pH24h, ultimate pH) postmortem using a Testo 205 pH meter (Testo AG, Lenzkirch, Germany) equipped with an insertion electrode. Three measurement values of pH45min and pH24h were recorded and averaged for each breast and thigh muscle.
9
Physicochemical Analysis of Sausages
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Physicochemical analysis included the determination of water activity (a w ) with an awmeter (FAst/1, GBX Scientifi c Instruments) according to ISO, 2004, and pH value measurement with Testo 205 pH meter (Testo AG, Lenzkirch, Germany) according to the reference method [15] .
The chemical composition of the sausages was determined by measuring the moisture, protein, hydroxyproline, fat, table salt, ash, nitrite and nitrate contents using standard methods [16] [17] [18] [19] [20] [21] [22] [23] . The collagen/protein ratio (the relative content of collagen in meat protein) was calculated as follows: collagen content (%) x 100 / protein content (%).
Lipid oxidation was determined through the acid number [24] , peroxide value [25] and TBARS value according to Tarladgis [26] and Holland [27] . Proteolysis index (PI) was calculated according to the method described by Careri et al. [28] .
The chemical composition of the sausages was determined by measuring the moisture, protein, hydroxyproline, fat, table salt, ash, nitrite and nitrate contents using standard methods [16] [17] [18] [19] [20] [21] [22] [23] . The collagen/protein ratio (the relative content of collagen in meat protein) was calculated as follows: collagen content (%) x 100 / protein content (%).
Lipid oxidation was determined through the acid number [24] , peroxide value [25] and TBARS value according to Tarladgis [26] and Holland [27] . Proteolysis index (PI) was calculated according to the method described by Careri et al. [28] .
10
Meat pH Measurement Using Testo 205
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The pH value of the meat was measured using a Testo 205 pH meter with a penetration probe and automatic temperature compensation (Testo, Inc., Sparta, NJ, USA). The result was calculated as the arithmetic mean of three measurements. Calibration of the pH electrode was carried out with standardised buffers of pH 4.00 and 7.00 [26 (link)].
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