The decline of pH from after slaughter until rigor sets in, as well as the ultimate pH value of the muscle, markedly affect several technological meat quality traits. These are colour, water-holding capacity and shelf life as well as eating quality traits like texture and juiciness.
Frontmatec offers the pH-meter for evaluating meat quality and NitFom™ for fat quality. Determining fresh meat and/or fat quality is an important criterion for quality classification. The use of quality control tools at the production line enables targeted decision-making for further product processing.