Please can you contact Prof. V. Muchenje ([email protected])  at Fort Hare University in South Africa, he might assist you on this one. He is a specialist in meat science.

You might address to a Laboratory for sanitary-veterinary control of animal origin meat and products.They are able to differentiate meat even between species ! Meat pH, cholesterol etc. for them are easy to detect.

 Measuring pH is easy task and can be accomplished by general type pH meter or specific. General type is usually present in labs. For this purpose use stomacher bag with stomacher. after homogenization take the reading after standardization of ph electrode. Specific ph meter you can buy from Hanna and some distributors are also present in Pakistan.

For some other properties, if you are talking about chemical properties, then some hand work and some instruments work is required. If you specify what type of protocols you want to perform. I may help you to provide protocols for them.   

Actually I want to distinguish between meat of different animals like beef, mutton, chicken etc. so I want to use those chemical properties which are easy to measure and are far different in every type of meat.

Indeed, with appropriate devices it is easy to measure meat quality, however the interpretation of it is more difficult. There is a large variation of pH in a carcass (muscle depended), but also in a specific muscle. So, a good, precise protocol is necessary.

Meat of different animals like beef, mutton, chicken etc. have large variation in pH, cholesterol, proteins, fat etc. and can't be distinguished on the basis of  these parameters easily.

Are you testing for raw meat or cooked meat samples..?

This differences of meat from different species are well described in literature, e.g. Lawrie's Meat Science. But if you want to find for yourself, the methods from AOAC international (1995 or 2005 if you can afford) are well used among researches and describes how to obtain pH, chollesterol, protein, lipid content etc.

i'll try it for raw meat. 

Works the same way. Also, besides Lawrie, there are other book that describes the raw meat composition of meats from the mos common species.

The meat composition between more common species is a way. But if yoy need to detect differences for verification of product in industry (authenticity), the genetic identification is more accurate.

Meat quality can be measured by using a pH-meter equipped with an insertion electrode and a temperature probe, the PQM (Pork Quality Meter, to measure electical conductivity) The colour of the loins in a transverse cut can be measured using the Commission Internationale de l’Eclairage (1976) (CIE) values (L*, a* and b*) with a chromameter (CR300, Minolta, Osaka, Japan). L*, a* and b* are the colour coordinates reflecting lightness (higher L* value indicates a lighter colour), redness (higher a* value indicates a redder colour) and yellowness (higher b* value indicates a more yellow colour). Also the Japanese colour standard (JCS) can be used to evaluate meat colour (1 = pale gray to 6 = dark purple).

Best regards

Bert

Halo Amir,

pH value is not exactly a chemical property of meat as cholesterol contenet you've mentioned. However, if you want to do some meat quality measurements I can tell you what we use in Osijek, Croatia. So, we use digital pH-meter “Mettler MP 120-B” for measuring acidity of meat.. You can also find different devices to measure electric conductivity such as LF-Star device (LF Star Conductivity Probe, Ingenieurburo R. Matthaus, Pöttmes, Germany).  For shear force measurents we use a TA.XTplus Texture Analyser... and for colour the same as Bert suggested above..

I hope this helps you..

greetings

For a rapid measurement of all meat quality parameters you could use the NIRS.