Table 3.
Meat chemistry during timed fermentation. During fermentation, pH values dropped rapidly and reached pH 5.2 by 9 h and pH 4.6 by 15 h post initiation of fermentation. Water activity remained stable as expected since fermentation is accomplished at 88% relative humidity.
| Fermentation time (in hours) | 0 | 3 | 6 | 9 | 12 | 15 |
|---|---|---|---|---|---|---|
| Batter formulations | pH/αw | pH/αw | pH/αw | pH/αw | pH/αw | pH/αw |
| 4.6–1.3% | 5.61/0.966a | 5.59/0.956b | 5.32/0.952 | 5.06/0.962 | 4.77/0.965 | 4.59/0.940 |
| 4.6–1.8% | 5.61/0.961 | 5.41/0.956 | 5.40/0.950 | 5.14/0.954 | 4.84/0.957 | 4.63/0.964 |
| 4.6–2.3% | 5.58/0.955 | 5.51/0.954 | 5.42/0.953 | 5.27/0.946 | 4.89/0.952 | 4.59/0.987 |
| 4.6–2.8% | 5.57/0.955 | 5.59/0.951 | 5.48/0.946 | 5.24/0.947 | 4.88/0.942 | 4.60/0.964 |
| 5.2–1.3% | 5.62/0.955 | 5.60/0.959 | 5.35/0.951 | 5.19/0.967 | ||
| 5.2–1.8% | 5.58/0.960 | 5.65/0.949 | 5.30/0.954 | 5.21/0.955 | ||
| 5.2–2.3% | 5.62/0.958 | 5.66/0.951 | 5.44/0.944 | 5.14/0.953 | ||
| 5.2–2.8% | 5.61/0.959 | 5.67/0.945 | 5.49/0.941 | 5.17/0.947 |
a
Mean pH and water activity from 3 chubs taken from each batter at 3 h intervals during fermentation.
b
2/5 mice from 1 chub were Toxoplasma positive by observation of tissue cysts in brain squashes and by ELISA; All other inoculated mice were negative.