Measuring PH and Water Activity in Cured Reduced Oxygen Packaged Snack Sticks

August 8, 2017

Abstract

A comparison of in-house and third party pH and water activity (aw) testing of cured, reduced oxygen packaged meat products was conducted. It took approximately 34 minutes 35 seconds to measure pH and aw for one sample and 14 minutes 10 seconds for subsequent samples. Results were not different (P ≥ 0.05) for pH and aw among laboratories or meters. The breakeven of in-house and third party testing for pH and aw is about 28 samples. Results will help small meat processors decide to purchase equipment and supplies for testing pH and aw or send samples out to a third party laboratory.



Citation

Theisen, M. and J.P. Schweihofer. 2016. Measuring pH and Water Activity in Cured Reduced Oxygen Packaged Snack Sticks. Journal of the NACAA, 9(2). ISSN 2158-9429. Available: http://www.nacaa.com/journal/index.php?jid=671 



Corresponding authors

Theisen, M., Undergraduate Research Assistant, Michigan State University Extension
Jeannine Schweihofer, Meat Quality Extension Educator, Michigan State University Extension 



This article can be accessed at: http://www.nacaa.com/journal/index.php?jid=671

 


Related Topic Areas

Michigan Meat Network


Jeannine Schweihofer

Jeannine Schweihofer
810-989-6935
grobbelj@msu.edu


For more information visit:

Center for Regional Food Systems

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