Tag: Meat microbiology

Food safety data shows that raw beef can harbor harmful bacteria like *E. coli* and *Salmonella* on its surface. However, a common understanding in culinary circles is that the interior muscle of a solid cut of beef is essentially sterile. This misconception, while containing a kernel of truth, needs proper context to ensure food safety.

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.