title: Chemical equilibrium of minced turkey meat in organic acid solutions.
abstract: The distribution of acid (HA), anions (A(-)), free protons (H(3)O(+)) and bound protons (H(b)), in homogenized turkey meat was evaluated at various meat/water mass ratios of (1/4-1/10) during titration with acetic acid (0.25N) or lactic acid (0.2N). H(b) concentration was determined by titration with hydrochloric acid (0.075N) and a correlation for [H(b)]=f(pH) was proposed. A procedure was used to calculate the fractions of the various species in equilibrium, starting from an initial acid concentration in a meat/water system and assuming the accuracy of the pK(a) value of the pure weak acids despite the chemical complexity of meat. Calculated results were in very good agreement (±0.15) with experimental pH values, whatever the acid, meat batch or meat/water mass ratios used. Less than 1% of the total protons were free (H(3)O(+)) and determined the meat pH.
authors: CIRAD, TA 40/16, 73 rue J.F. Breton, 34398 Montpellier Cedex 05, France.
authors: T
authors: T
authors: Goli
authors: P
authors: P
authors: Abi Nakhoul
authors: N
authors: N
authors: Zakhia-Rozis
authors: G
authors: G
authors: Trystram
authors: P
authors: P
authors: Bohuon