Tag: Meat acidity

The average pH of a live animal's muscle tissue is slightly alkaline, around 7.0 to 7.2. After slaughter, however, the muscle converts glycogen into lactic acid, causing the pH to drop significantly and resulting in a more acidic state. This post-mortem drop in pH is a critical factor influencing the final quality of the meat.

Fresh pork has a pH typically between 5.4 and 5.8, making it mildly acidic. However, the real question of whether is pork acidic or alkaline is more complex and relates to how the body metabolizes it, not the meat's initial pH level.

Fresh, high-quality chicken meat typically has a slightly acidic pH, falling within the range of 5.8 to 6.3. Understanding what is the acidity level of chicken is crucial for comprehending how this scientific metric profoundly affects the meat's texture, color, and flavor, as well as its overall quality and safety.

Based on Potential Renal Acid Load (PRAL) values, ground beef receives a higher acidity score (11.9) than ground chicken (5). The common question, "Is chicken more acidic than beef?", prompts an exploration of what truly defines meat acidity and how it impacts dietary health.

Fresh chicken meat typically registers as slightly acidic, with a post-slaughter pH value ranging from 5.3 to 6.5. This initial measurement, however, doesn't tell the full story regarding the question, 'is chicken high on acid?' and its true effect on the body's metabolic balance.