PH Liquid System

International standards for buffer grade concentration and period of shelf live using PH Liquid Extract and Buffer Phosphate 60152


For the first time in the meatworld: publication of buffer tables

Buffer ph values : external film for products after 24 hours

  products min. - max.
Buffer code 1 vacuum packaging beaf - veal - pork - mouton:
muscle meat
chicken breast meat and fillet of turkey
Buffer pH 4.5 - 5.2

Buffer pH 4.8 - 5.2

Buffer code 2 vacuum packaging hamburger - fresh minced meat - fresh
sausages and other fresh preparations based
on muscle meat - fat - liquid - PH Liquid buffer
phosphate + dextrose + herbs
Buffer pH 5 - 5.8
Buffer code 3 vacuum packaging pure minced muscle meat
beef - veal - pork + PH Liquid buffer
phosphate and dextrose
Buffer pH 5.1 - 5.8

 

Shelf live : adapt temperature according to product

Buffer code 1 min. 1 month up to max. 3 months according to muscle product
Buffer code 2 min. 1 month up to max. 2 months according to muscle product
Buffer code 3 min. 10 days up to max. 15 days according tot muscle product

 

Special remarks : pH measurement of fresh muscle meat after 24 hours

  1. Muscle meat with a pH value of 6 is allowed. It is not suitable for vacuum packaging.
  2. A buffer film around the product ideally has an average value somewhere in between minimum and maximum. E.g. buffer code 1 : fresh beef (muscle meat) products : pH 5,1.
    An external film using PH Liquid 6014 is automatically applied if the right spraying or atomizing system is used.

Hamburger


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