Grateful for the pH Meter ̶ Thanksgiving Measurements
When we created ODMT PH-1, a great pH meter for the iPhone, my thoughts were mainly on scientists in hip waders monitoring our rivers and lakes for pollution. I now believe I have greatly underestimated the practical, fun and useful applications for ODM’s pH meter.
When Rene Ritchie of TiPb created a video with Ord Millar for the ODM PH-1, he mentioned using the pH meter for the Turkey for thanksgiving. Well guess what?
There is in fact poultry science and they use pH meters! I googled “pH turkey” and found several articles including this article by BM Rathgeber, JA Boles, and PJ Shand. They use the pH measurements to help decide if rapid freezing is a benefit to turkey meat quality. The article title tells us “that rapid postmortem pH decline and delayed chilling reduce quality of turkey breast meat.”
I can see the headlines now… Fast Freeze Turkeys, No Jive!
I never really thought about the science that goes into the production, packaging and delivery of our food. It is one of those things we seem to take for granted. Scientists are out there working hard to make sure that the turkey you had on Thanksgiving day is the best you have ever tasted. I was a little disappointed at having to share the credit for a great turkey last Monday, then again I spent only an afternoon cooking it, not a lifetime studying it.
If you would like to learn more about poultry science here is a good place to check it out
http://www.poultryscience.org/index.asp
on October 12, 2011 at 10:03 am
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This is great article ! I simply love’d this !