First, let’s broadly define what pH is: it is the measure we use to know the degree of acidity or alkalinity of a solution.
As we can see, when it is less than 7 we will have an acid pH (like a lemon juice), and when it is greater than 7 we will have an alkaline pH (like a detergent). pH 7 is neutral.
How does it affect the pH of the species that we treat with our additives?
Once the species dies, the process of transformation of muscle into meat takes place. The main one during the establishment of rigor mortis is muscle acidification.
After death, the heart stops beating and therefore circulation stops. Neither oxygen nor nutrients reach the muscle. The muscle must then obtain energy anaerobically to convert its glycogen stores into ATP in order to maintain temperature and structure. ATP is formed from the breakdown of glycogen into lactic acid, and since it cannot be removed because the circulation has stopped, it accumulates, causing the muscle pH to drop.
With our additives we create a brine, generally with an alkaline pH, to help recover the initial texture, preventing these oxidative and enzymatic processes from occurring, stabilising the texture of the muscle tissue.
After treatment, the product treated with our additives will have a pH around 7.
At PH7, we believe that this middle ground is the virtue to guarantee the best product quality.