Which meat has the highest pH level?
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5 min read
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.
