What is high pH meat? Exploring its nutrition and quality implications
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4 min read
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.
