Buffering Capacity in Fermented Meat

Buffering capacity describes how much acid or base is required to change pH. Meat proteins and phosphate systems can absorb added hydrogen ions without an immediate large pH shift.

Lean-to-fat ratio, added phosphates, salt, protein ingredients and raw-material pH alter buffering. Two recipes fermented at one temperature may therefore acidify differently.

Acid production depends on viable culture, sugar and temperature, while the resulting pH depends on buffering. More acid production is not identical to a lower final pH.

A highly buffered product may acidify slowly even when the culture is active. The measured time-pH relationship must still meet the supported process.

Track pH at defined times and representative locations. Comparing curves is more informative than one final value when diagnosing fermentation.

Changing protein, phosphate, water or meat source can require renewed fermentation verification. Do not copy a sugar dose as a universal pH programme.