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pH of Selected Foods

FOODSpHReferenceFOODSpHReference
apple juice3.48-3.6925lemon juice2.215
apple juice, Delicious 3.55-3.7910lemon filling 3.09-3.2428
apple juice, Delicious 4.04-4.2410   
apple juice, Delicious 4.01-4.3311mangoes, alphonso 4.5732
apple juice, Golden Delicious 3.78-3.9410milk cow whole pwd.* recon. 6.521
apple juice, Golden Delicious 3.7811milk, imitation fluid recon6.521
apple juice, Golden Delicious frz 3.61-3.9310milk, imitation fluid whole recon6.1-7.221
apple juice, Jonathan 3.52-3.6211milk, imitation whole pwd. recon.6.08-6.9021
apple juice, Jonathan 3.49-3.5110milk, imitation base6.9-7.321
apple juice, Jonathan frz 3.18-3.3110   
apple juice, Grimes 3.74-3.8211oats, rolled, raw 5.958
apple juice, Grimes 3.55-3.6610oats, rolled, cooked5.958
apple juice, Grimes frz 3.53-3.6310orange filling3.79-4.6528
apple juice, Stayman 3.54-3.6211orange juice4.215
apple juice, Willowtwig 3.28-3.3710orange juice, canned3.69-3.5324
apple juice, Willowtwig frz 3.20-3.2710   
apple juice, Winesap 3.57-3.6510peaches3.830
apple juice, Winesap3.57-3.6211pears, Bartlett 3.8630
apple juice, Winesap frz  3.42-3.5210perch red sea, fresh6.831
apricot filling 4.05-5.4328pineapple filling3.42-3.6228
asparagus, fresh  5.831pork, LD5.60-6.9322
   pork, normal6.1718
beef, frozen 5.25-5.3016pork, pale-soft-extrudative5.8818
beef, rectus abdominus 5.9-5.737poultry, male, pectoralis major5.819
beef, semitendinosus, 25C 5.579   
beef, semitendinosus, raw 5.529quince juice3.6325
beef, semitendinosus, 45C 5.599   
beef steaks, LD rib, raw 5.5-5.927raspberries, black3.2530
blackberry juice 3.8425raspberry juice, black3.7825
brandy, 10 Exposition 3.38-4.4712rhubarb3.03
brandy, 19 Prorate 3.12-5.0612   
   sheep, Marino, semitendinosus5.60-7.02
carrots, Imperator, raw 6.129sheep, Marino, biceps femoris5.65-6.602
carrots, Imperator boiled 5.729sheep, Marino, semimembranosus5.60-4.472
cauliflower, frozen 6.2016spinach, frozen6.15-6.6016
cereal, wheat, darker, cooked 5.98-6.088spinach, fresh6.431
cereal, wheat, darker, raw 5.45-5.958strawberries fresh mature3.42-3.2123
cereal, wheat, fine, wht, raw, cked 5.39-7.508strawberries, frozen3.30-3.5516
cheese, cheddar 5.2-5.526strawberries, overmature3.6023
cheese, cheddar 4.8714strawberries, immature3.1823
cherries 3.7530strawberry juice3.4425
cherry juice 3.5025strawberry filling3.81-5.0028
chocolate filling 6.39-5.005   
coconut skim milk, spray-dried  7.05-7.0913tomato juice4.30-4.396
corn, sweet, fresh 6.731tomato juice3.81-4.7134
cranberry juice 3.4225tomatoes, ripe4.217
currant juice 3.1925tomatoes(sliced), frozen3.15-3.4016
custard 6.73-6.845turkey meat, dark 6.120
custard, standard 5.84-6.65turkey meat, white5.720
      
elderberry juice 4.2725wine, Albemarle3.194
   wine, burgundy, California 19173.8633
grape juice 3.13-3.1525wine, Hunt3.094
grapefruit juice 4.015wine, Magoon2.974
   wine, Noble3.294
   wine, pink3.521
   wine, red3.631
   wine, Tarheel3.444
   wine, Thomas3.044

* frz = frozen, wht = white, cked = cooked, pwd. = powdered, recon. = reconstituted, LD = longissimus dorsi muscle

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  2. Bouton, P.E., P.V. Harris and W.R. Shorthose. 1971. Effect of ultimate pH upon the water-holding capacity and tenderness of mutton. Journal Food Science 36:435.
  3. Brown, E.J., H. Schuele, and F. Fenton. 1941. Loss of vitamin C during cooking of rhubarb. Food Research 6:1.
  4. Carroll, D.E., W.B. Nesbitt and M.W. Hoover. 1975. Characteristics of red wines of six cultivars of Vitis rotundifolia Michx. Journal Food Science 40:919.
  5. Cathcart, W.H. and A. Merz. 1942. Staphlococci and salmonella control in foods. III. Effect of on inhibiting growth of staphylococci. Food Research 7:98.
  6. Crandall, P.G. and P.E. Nelson. 1975. Effects of preparation and milling on consistency of tomato juice and puree. Journal Food Science 40:710.
  7. Dube, G., V.D. Bramblett, R.D. Howard, B.E. Homler, H.R. Johnson, R.B. Harrington, and M.D. Judge. 1971. Dietary effects on beef composition. 4. Processing and palatability attributes. Journal Food Science 36:147.
  8. Eklund, A.B. and V.R. Goddard. 1945. Stability of thiamin chloride (vitamin B1) in mineral and vitamin-fortified cereal. Food Res. 10:365.
  9. Fogg, N.E. and D.L. Harrison. 1975. Relationships of electrophoretic patterns and selected characteristics of bovine skeletal muscle and internal temperature. Journal Food Sci. 40:38.
  10. Forgacs, J., W.A. Ruth and F.W. Tanner. 1945. Freezing of apple juice. Food Research 10:149.
  11. Forgacs, J., W.A. Ruth, and F.W. Tanner. 1945. Examination of canned apple juices. Food Research 10:227.
  12. Guymon, J.F., N.E. Tolbert and M.A. Amerine. 1943. Studies with brandy. I. pH. Food Research 8:224.
  13. Hagenmaier, R.D., C.M. Cater and K.F. Mattil. 1975. Coconut skim milk as an intermediate moisture product. Journal Food Science 40:717.
  14. Hoecker, W.h. and B.W. Hammer. 1944. Salt migration in cheddar cheese curd and its effect on moisture content, pH, and bacterial content. Food Research 9:278.
  15. Joslyn, M.A. and A. Sedky. 1940. Effect of heating on the clearing of citrus juices. Food Research 5:223.
  16. Kaloyereas, S.A. 1947. Drip as a constant for quality control of frozen foods. Food Research 12:419.
  17. Kartesz, Z.I. 1938. Pectic enzymes. II. Pectic enzymes of tomatoes. Food Research 3:481.
  18. Kemp, J.D., R.E. Montgomery, and J.D. Fox. 1976. Chemical palatability and cooking characteristics of normal and low quality pork loins as affected by freezer storage. Journal Food Science 41:1.
  19. Khan, A.W. 1971. Effect of temperature during post-mortem glycolysis and dephosphorylation of high energy phosphates on poultry meat tenderness. Journal Food Science 36:120.
  20. Koonz, C.H. and J.M. Ramsbottom. 1938. Susceptibility of frozen-defrosted poultry meat to drip. Food Research 3:485.
  21. Kosikowski, F.V. 1971. Nutritive and organoleptic characteristics of nondairy imitation milks. Journal Food Science 36:1021.
  22. Krzywicki, K. 1971. Relation of ATPase activity and calcium uptake to postmortem glycolysis. Journal Food Science 36:791.
  23. Loeffler, H.J. 1946. Retention of ascorbic acid in strawberries during processing, frozen storage, and manufacture of velva fruit. Food Research 11:69.
  24. Nolte, A.J. and H.W. Van Loesecke. 1940. Chemical and physical characteristics of the petroleum ether soluble material of fresh and canned Florida Valencia orange juice. Food Research 5:457.
  25. Pederson, C.S. and H.G. Beattie. 1943. Buffering effect of fruit juices. Food Research 8:405.
  26. Personius, C., E. Boardman and A.R. Ausherman. 1944. Some factors affecting the behavior of cheddar cheese in cooking. Food Research 9:304.
  27. Ramsbottom, J., and C.H. Koonz. 1940. Relationship between time of freezing beef after freezing slaughter and amount of drip. Food Research 5:423.
  28. Ryberg, R.E. and W. H. Cathcart. 1942. Staphyloccoci and salmonella control in foods. II. Effect of pure fruit fillings. Food Research 7:10.
  29. Stephens, T.S., G. Saldana, H.E. Brown, and F.P. Griffiths. 1971. Stabilization of carreatment. Journal Food Science 36:36.
  30. Tanner, F.W., P.R. Beamer and C.J. Rickher. 1940. Further studies on development of Clostridium botulinum in refrigerated foods. Food Research 5:323.
  31. Theriault, F.R. and C.R. Fellers. 1942. Effect of freezing and of canning in glass and in tin on available iron content of foods. Food Research 7:503.
  32. Thomas, P. 1975. Effect of post-harvest temperature on quality, carotenoids and ascorbic acid content of Alphonso mangos on ripening. Journal Food Science 40:704.
  33. Winkler, A.J. and M.A. Amerine. 1938. Color in California wines. II. Preliminary comparisons of certain factors influencing color. Food Research 3:439.
  34. York, G.K., J.R. Heil, G.L. Marsh, A. Ansar, R.L. merson, T. Wolcott, and S. leonard. 1975. Thermobacteriology of canned whole peeled tomatoes. Journal Food Science 40:764.
 
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