L.EQT.2105 - Measurement of pH in high intramuscular fat samples and existing technology validation
There is a perception amongst beef producers that the pH readings of carcases that contain high levels of intermuscular fat might be erroneous due to the pH probe’s aperture being contaminated.
| Project start date: | 01 September 2020 |
| Project end date: | 09 December 2022 |
| Publication date: | 07 May 2024 |
| Project status: | Completed |
| Livestock species: | Grain-fed Cattle, Grass-fed Cattle, Sheep, Goat, Lamb |
| Relevant regions: | National |
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Summary
This study evaluated pH meters on the market to see whether any show potential as an alternative to the current one used. One of the challenges identified when measuring meat with high levels of intramuscular fat (IMF) is the possibility of the pH probe’s aperture being blocked leading to erroneous readings. Five meters were evaluated for their accuracy and ease of use on 86 samples.
Objectives
The project completed the following objectives:
- Conduct a literature review that focuses on pH measurement combined with temperature
technologies that may be applicable to the Australian meat industry to measure muscle pH as part of the MSA grading process.
- To test any potential devices for accuracy and repeatability ensuring that the tested devices
could be used in a commercial environment – like the current industry standard handheld
device (TPS‐WP80MM). Within this second objective, meat samples were tested across varying intramuscular fat scores.
- The identified pH meter (Halo) was evaluated on‐line in at least two commercial abattoirs against a diverse range of cattle types to establish the practicality of the suggested devices. The Halo pH meter (Model 1 and 2) were evaluated against the TPS‐WP80MM on two occasions in a commercial abattoir on chilled carcasses, as well as under other MSA measuring conditions by the MSA R&D Strategy and Integrity Systems Manager.
Key findings
It was shown that if the standard operating procedures (regular cleaning of the aperture on the pH probe, thorough calibration) that the level of fat in the meat did not influence the pH readings.
The Halo pH meter was found to be less cumbersome, and it is suggested that this meter be evaluated further as a potential alternative for the TPS‐WP80M currently being used in the MSA grading system.
Benefits to industry
The benefit to the industry is indirect in that the taking of the pH readings during the MSA grading will be less strenuous and cumbersome.
MLA action
The final report will be published on the MLA R&D website.
Future research
It is recommended that the commercial entity that owns the Halo2 pH meter continue to work with MSA to further test and evaluate the Halo2 pH meter across larger numbers of carcases across beef and also look at capability in lamb and for longer time periods to understand impacts on battery life to ensure robustness of the pH probe and meter.
It is also recommended to include measuring of rate of decline in hot carcases as part of the further commercial testing and to engage with the manufactures of the TPS WP80M meter to test their appetite for a meter that has blue tooth capability and a more modern design.
More information
| Project manager: | Nathalie Lalaurie |
| Contact email: | reports@mla.com.au |
| Primary researcher: | University Of Queensland |
