Tag: Sausage ph

While the pH of live animal muscle is neutral, post-slaughter, it naturally drops to between 5.4 and 6.2 as it converts to meat, making it slightly acidic. The question of whether sausage is acidic or alkaline, however, is not so simple, as processing and fermentation dramatically alter this initial pH level.

The acidity of sausage is not a single value but varies significantly depending on the type and processing method. While fresh sausage is closer to neutral, fermented and cured varieties can be distinctly acidic, a crucial factor in their characteristic flavor and safety.