The pH and/or acidity of a many processed foods, homemade or commercial is presented below. The term “pH” is a measure of acidity; the lower its value, the more acid the food. The equipment used for determining pH was generally pH meters.
In using this table, bear in mind that considerable variation exists between brands, varieties, recipes, formulations and processing methods, etc. Where the research found a range of values due to variability in the samples, the range is provided. Where a single consistent value was determined, that value is provided.
Typically, the pH of fresh meat is between 5.4-5.8 making it slightly acidic. The pH of living muscle is slightly basic at just over 7. During the slaughter and chilling process, the pH of muscle declines as the muscle uses up its stored energy.
pH of Meats, Beef, Chicken, Fish and Pork
| Item | Approximate pH | Lower range | Upper range |
| Abalone | 6.30 | 6.10 | 6.50 |
| Anchovies | 6.50 | ||
| Beef | 5.55 | 5.40 | 5.70 |
| Bluefish (Boston, filet, broiled) | 6.30 | 6.09 | 6.50 |
| Carp | 6.00 | ||
| Caviar, American | 5.85 | 5.70 | 6.00 |
| Chicken | 5.90 | 5.30 | 6.50 |
| Clams | 6.55 | 6.00 | 7.10 |
| Conch | 7.96 | 7.52 | 8.40 |
| Crab meat | 6.75 | 6.50 | 7.00 |
| Crabmeat, cooked | 6.80 | 6.62 | 6.98 |
| Cuttlefish | 6.30 | ||
| Eel | 6.20 | ||
| Flounder, boiled | 6.50 | 6.10 | 6.90 |
| Flounder, fi1et, broiled | 6.64 | 6.39 | 6.89 |
| Kippered, Herring, Marshall | 5.98 | 5.75 | 6.20 |
| Lobster, cooked | 7.27 | 7.10 | 7.43 |
| Mackerel, canned | 6.15 | 5.90 | 6.40 |
| Mackerel, King, boiled | 6.38 | 6.26 | 6.50 |
| Mackerel, Spanish, broiled | 6.22 | 6.07 | 6.36 |
| Oysters | 5.93 | 5.68 | 6.17 |
| Oysters, smoked | 6.00 | ||
| Pate | 5.90 | ||
| Pollack, filet, broiled | 6.77 | 6.72 | 6.82 |
| Porgy, broiled | 6.45 | 6.40 | 6.49 |
| Pork | 5.90 | 5.60 | 6.20 |
| Salmon, fresh fillet | 6.29 | 6.23 | 6.35 |
| Salmon, fresh, boiled | 6.18 | 5.85 | 6.50 |
| Salmon, fresh, broiled | 5.88 | 5.36 | 6.40 |
| Salmon, Red Alaska, canned | 6.12 | 6.07 | 6.16 |
| Scallops | 6.00 | ||
| Sheep, Marino, biceps femoris | 6.13 | 5.65 | 6.60 |
| Shrimp | 6.75 | 6.50 | 7.00 |
| Squid | 6.00 | 6.50 | |
| Turkey meat, dark | 6.10 | ||
| Turkey meat, white | 5.70 |
The research upon which our analysis and the resultant table above relies is from FDA and other university institution that have conducted research about the pH of foods.
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FAQ
Which meat is least acidic?
What is the pH of pork?
Is pork bad for your stomach?
What are the negative effects of eating pork?
Does pH affect pork quality?
Proteins are responsible for many of the functional and quality characteristics of fresh and processed pork. Because proteins are influenced by the rate and extent of pH decline in pork, it stands to reason that pH can have a profound effect on fresh and processed meat quality. Barbut, S.,
Why is pork not recommended to eat?
This is not true, some cuts like sirloin and pork rump steak, for example, are very healthy, even healthier than beef and chicken. Only the fattest cuts like bacon and crackling should be avoided.
How much fatty acid is in ground pork?
For example, a 3.5-ounce (100-gram) serving of cooked, ground pork packs about 7.7 grams of saturated, 9.3 grams of monounsaturated, and 1.9 grams of polyunsaturated fat ( 1 ). The fatty acid composition of pork is slightly different from the meat of ruminant animals, such as beef and lamb.
Is pork high in linoleic acid?
It’s low in conjugated linoleic acid (CLA) and slightly richer in unsaturated fats ( 3 ). High-quality protein is the main nutritional component of pork, making it useful for muscle growth and maintenance. The fat content of pork varies. It’s mainly made up of saturated and monounsaturated fats.