Category: Meat quality

As the most abundant protein in animals, collagen provides the structural framework for muscle tissue, profoundly affecting the texture and tenderness of meat. Its presence, along with other proteins like elastin, determines how a particular cut of meat will behave when cooked, influencing everything from mouthfeel to juiciness. Understanding the distinct roles of these proteins is fundamental for any home cook or professional chef seeking to master meat preparation.

Living muscle has a neutral pH of approximately 7.2. Following slaughter, a metabolic process called glycolysis converts muscle glycogen into lactic acid, causing the pH to drop and resulting in a condition known as rigor mortis. This acidification process directly impacts meat quality, and understanding what is the lowest pH of meat is crucial for ensuring product safety, texture, and flavor.

According to product details on Amazon, Rastelli's offers a 100% grass-fed ground beef option. This makes it essential to understand the different beef varieties they sell to determine if *all* Rastelli's ground beef is 100% grass-fed or if it depends on the specific product.

According to agricultural research, the color of beef fat is heavily influenced by the animal's diet and genetics. This phenomenon leads to the appearance of yellow fat, a distinct characteristic that indicates a pasture-fed diet and is rich in nutrients like beta-carotene.

While living muscle has a near-neutral pH of approximately 7.2, the post-mortem conversion of glycogen into lactic acid causes a pH drop in all meats. The question of which meat has the highest pH level after this process is not straightforward, as it depends on factors like animal health and stress. However, beef classified as "Dark, Firm, Dry" (DFD), a condition resulting from high pre-slaughter stress, consistently exhibits a significantly higher ultimate pH than other commercially processed meats.

During the post-mortem process, the pH of muscle tissue declines naturally from around 7.0 to an ultimate pH (pHu) of 5.5 to 5.8. This process fundamentally determines the final quality characteristics, including what is the pH of pork tenderloin.

Interestingly, the phrase 'Why are grass fed on carnivores?' points to a fundamental misunderstanding, as carnivores do not eat grass. Instead, the real question is why humans following a carnivore diet prioritize meat from grass-fed animals, seeking the superior nutritional profile that results from the animal's natural diet.

According to Meat & Livestock Australia, beef with a pH above 5.7 is considered low-quality for grading, resulting in what is commonly known as 'dark cutting' meat. This condition answers the question, **what is high pH meat?**, and is known for its darker color, firmer texture, and reduced shelf life compared to meat with a normal pH range.