Category: Meat safety

According to the European Food Safety Authority (EFSA), dry aged meat is considered as safe as fresh meat, provided specific time and temperature controls are strictly followed during the aging process. This finding puts to rest many of the concerns people have when they ask the question, is it healthy to eat dry aged meat?

According to the National Celiac Association, all plain, unprocessed meats are naturally gluten-free. However, the answer to the question, 'Is there gluten in ground pork?' becomes more complicated when processing and additional ingredients are involved. For individuals with celiac disease or gluten sensitivity, understanding the difference between pure and processed ground pork is crucial for a safe diet.

While the pH of fresh meat typically falls within a range of 5.5 to 6.2, some processed meats and seafood can have significantly lower values. Understanding which meat has the lowest pH is crucial for home cooks and food processors, as it profoundly affects the meat's texture, flavor, and shelf life. The journey from neutral muscle tissue at slaughter to a final, more acidic state is a key indicator of quality.

The pH level is a critical indicator of meat quality and safety, affecting everything from flavor to shelf life. Fresh ground beef typically falls within a specific, slightly acidic pH range, which plays a pivotal role in its characteristics after slaughter. Understanding the factors that influence this range, and how to spot deviations, is key to ensuring you are cooking and consuming the highest quality meat.