Question

What is the pH range of meat?

(a) 5.0 – 5.5

(b) 5.5 – 6.0

(c) 6.0 – 6.5

(d) 7.0 – 8.0

This question was posed to me by my school principal while I was bunking the class.

My question is taken from Commercial Applications topic in section Commercial Applications of Fermentation of Fermentation Technology

Answer 1

The correct choice is (b) 5.5 – 6.0

To elaborate: The pH range of meat is between 5.5 – 6.0. The nitrite is converted to nitrous oxide at this pH which features in curing. Nitrite may get replaced by nitrate in which it is converted to nitrite through the action of bacteria.