Testing pH and Water Activity

Measuring the pH of dry cured fermented sausages for food safety and process control.

Meat safety, shelf stability and quality are impacted by pH levels and water-holding capacity (WHC). Levels that are too high or too low can lead to spoilage, discoloration and a sour taste. Keep this pdf guide handy when testing pH and water activity in your fermented sausage. It also includes a supply list so you have everything you need to complete the protocols.