Looking for pH of Beef, Chicken, Fish and Porky in 2024?  Scroll down this page and  follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above.  If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days.

If you have questions or feedback, please let me know! There are affiliate links on this page.  Read our disclosure policy to learn more. 

pH of Beef, Chicken, Fish and Porky

pH of Beef, Chicken, Fish and Pork

Click here for a PDF print version

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.

If you would like to pH for other food categories, see these links:

• pH of fresh fruits, acidic and low acid
• pH of Vegetables
• ph of eggs, dairy
• pH of soups
• pH of some processed foods

 

 

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

 

References:

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.

1. U.S. FDA and the Center for Food Safety and Applied Nutrition
2. Anon. 1962. pH values of food products. Food Eng. 34(3): 98-99.
3. Bridges, M. A., and Mattice, M.R. 1939. Over two thousand estimations of the pH of representative foods, American J. Digestive Diseases, 9:440-449.
4. Warren L. Landry and et al. 1995. Examination of canned foods. FDA Bacteriological Analytical Manual, 8th Ed. Chapter 21, Table 11, AOAC International, Gaithersburg, MD 20877
5. Grahn M.A. 1984. Acidified and low acid foods from Southeast Asia. FDA-LIB
6. Cheese Science.org
7. University of Guelph Food Science
8. Murray-Brown Laboratories
9. IOP Conference Series: Earth and Environmental Science
10. Ontario Ministry Of Agriculture, Food And Rural Affairs
11. MedCrave
12. Arrow Scientific