Search found 17 matches

by vilor
Fri Feb 10, 2017 17:51
Forum: Technology basis
Topic: Testing pH
Replies: 30
Views: 13897

This is great to know. Although your test is not ideal, but this is some type of cross validation. Have you used your ph meter within 1 hour postmortem? Does it show 7?
If yes, could you share exact model number for your meter and probe, I will buy it tomorrow.
by vilor
Fri Feb 10, 2017 16:08
Forum: Technology basis
Topic: Testing pH
Replies: 30
Views: 13897

I understand. But you are certifying a cheese Ph meter. Unless it says in the manual "to measure meat Ph" we can't assume that the reading represents meat Ph. There are two ways to proceed. 1. Buy $$$$ meat meter with probe and not to worry 2. Buy cheese meter, soil meter, milk meter cider meter or ...
by vilor
Fri Feb 10, 2017 04:50
Forum: Technology basis
Topic: Testing pH
Replies: 30
Views: 13897

If Ph meter is designed for cheese and fluids, knowing how tricky Ph measurement is, it should be reasonable to doubt the accuracy. One can measure engine bore with a brake caliper, but with certain consideration. I have been considering to buy the cheese Ph meter and compare the readings to the "re...
by vilor
Thu Feb 09, 2017 18:59
Forum: Technology basis
Topic: Testing pH
Replies: 30
Views: 13897

I have researched the slurry option before and reject it. This is why: 1. Lack of standartisation for particle size 2. Inconsistent water amounts used for suspension available through google 3. lack of comparative data (my link in prev post) It reminded me of my musician friend, who hardly knows how...
by vilor
Thu Feb 09, 2017 18:20
Forum: Technology basis
Topic: Testing pH
Replies: 30
Views: 13897

These are actually cheap. I have always suspected that not meat specific probe wouldn't give accurate reading.

This relates to it https://www.ncbi.nlm.nih.gov/pubmed/22055566



Have YOU used the one you recommend and have you been able to track Ph decrease with 5 hour increments?
by vilor
Thu Feb 09, 2017 06:35
Forum: Technology basis
Topic: Testing pH
Replies: 30
Views: 13897

Also found this, look at the graphs, scroll down.

http://www.cider.org.uk/phandacid.htm

The above refers to this

http://cjoliprsf.ca/Documents/Acidity-pH.pdf

Although it is for cider, I was hoping to get this for meat.
by vilor
Thu Feb 09, 2017 06:23
Forum: Technology basis
Topic: Testing pH
Replies: 30
Views: 13897

Thank you very much for detailed reply. Last time I looked at meat probe alone it was $250. I have heard that even if you don't use it, it loose accuracy in year. So, I will live without Ph for now. Thanks again.
by vilor
Wed Feb 08, 2017 16:49
Forum: Technology basis
Topic: Calculating Legal Amounts Of Sodium Nitrite
Replies: 37
Views: 26382

All I want, is to validate that the risk is at or below the industry standard. Hobbyists do a lot of things safely, including loading ammunition that involves a risk of blowing off ones head. I make sausage for over 20 years, and this is not the first time I raise the question to the sausage loving ...
by vilor
Wed Feb 08, 2017 16:12
Forum: Technology basis
Topic: Calculating Legal Amounts Of Sodium Nitrite
Replies: 37
Views: 26382

Risks in food industry are not eliminated, they are reduced. For example I have seen regulations requiring additional nitrites for vacuum packed ham and bacon. I interpret it as: residual nitrites at the time of packing are not adequate as botulism hurdle. I have research showing nitrite reduction c...
by vilor
Wed Feb 08, 2017 04:01
Forum: Technology basis
Topic: Testing pH
Replies: 30
Views: 13897

I meant measuring Ph by titration, not TA. This link gives general idea. http://www.chemguide.co.uk/physical/acidbaseeqia/phcurves.html I have downloaded a lot of literature, most in Russian (in Russia access to Ph meters is limited). I never saved links and now trying to search through my files. It...
by vilor
Tue Feb 07, 2017 04:02
Forum: Technology basis
Topic: Testing pH
Replies: 30
Views: 13897

I make sausage once a year during winter break. Meter probe is $300 and becomes old. Can't afford it for 50 kilos of sausage. There are references in google, but they don't seem to be consistent. My PhD chemist friend found them incomplete.
by vilor
Tue Feb 07, 2017 03:00
Forum: Technology basis
Topic: Calculating Legal Amounts Of Sodium Nitrite
Replies: 37
Views: 26382

Thank you again. I can make my own plan, problem is getting it approved. To illustrate that I am not a freak, wound up in regulations let me give you all another angle. I share my "art" and give it to children. I want to make sure that my safety is not below the over the counter product. There are m...
by vilor
Tue Feb 07, 2017 00:55
Forum: Technology basis
Topic: Calculating Legal Amounts Of Sodium Nitrite
Replies: 37
Views: 26382

I was rejected in the following ways: I have contacted several university extension professionals who publish for farmers-no reply. I have contacted various food inspection agencies-non reply, or start conversation and drop, after finding out I am a person, not a company. I have attempted to take sa...
by vilor
Mon Feb 06, 2017 15:25
Forum: Technology basis
Topic: Testing pH
Replies: 30
Views: 13897

Great book. Does anyone have a reference how to reliably measure Ph of meat by titration?
by vilor
Mon Feb 06, 2017 14:37
Forum: Technology basis
Topic: Calculating Legal Amounts Of Sodium Nitrite
Replies: 37
Views: 26382

Thanks for detailed reply. I made a typo ( 4oz per 100 lb). Does anyone have an opinion on the term "maximum" in the cure ppm limits in regulations. My interpretation is that, for example for injected ham, going over 200 ppm will be prohibited due to toxicity of cure. However, going let's say to 100...