Korkeala H, Alanko T, Mäki-Petäys O, Sorvettula O
Acta Vet Scand. 1988;29(1):15-22. doi: 10.1186/BF03548387.
The effect of the pH on the boiling test was studied in 68 beef and 108 pork muscles. The pH had a significant effect on the sensory scores obtained from the boiling test. The effect was particularly pronounced in the odour of meat. In beef the odour scores remain steady for samples with a pH value under about 6.2 and start to increase rapidly in higher pH values. In pork the increase in scores appears to be linear. The odour observed in high pH meat was described by the judges as abnormal and ammonialike. In the case of meat with a high pH, the results of the boiling test at meat inspection should be interpreted with extreme caution.
在68块牛肉和108块猪肉肌肉中研究了pH值对煮沸试验的影响。pH值对煮沸试验得到的感官评分有显著影响。这种影响在肉的气味方面尤为明显。对于牛肉，pH值约6.2以下的样品气味评分保持稳定，而在较高pH值时开始迅速增加。对于猪肉，评分的增加似乎呈线性。评委们将高pH值肉中观察到的气味描述为异常且类似氨味。对于高pH值的肉，在肉类检验中煮沸试验的结果应极其谨慎地解读。
