El Blog de HACCP http://www.elblogdehaccp.blogspot.com.

co

TABLA DE pH DE ALIMENTOS SELECCIONADOS ELABORADA POR USDA/

pH OF SELECTED FOOD USDA

El departamento de agricultura y del servicio de investigacin agrcola de Estados

Unidos (USDA) dentro de sus herramientas gratuitas para asegurar el conocimiento
de la correcta conservacin de los alimentos, ha dado una tabla de referencia del
pH, un factor clave en la conservacin de los alimentos y muy importante dentro del
sistema HACCP.

Foods pH Foods pH
apple juice 3.48-3.69 lemon juice 2.2
apple juice, Delicious 3.55-3.79 lemon filling 3.09-3.24
apple juice, Delicious 4.04-4.24
apple juice, Delicious 4.01-4.33 mangoes, alphonso 4.57
apple juice, Golden Delicious 3.78-3.94 milk cow whole pwd. recon. 6.5
apple juice, Golden Delicious 3.78 milk, imitation fluid recon 6.5
apple juice, Golden Delicious frz 3.61-3.93 milk, imitation fluid whole recon 6.1-7.2
apple juice, Jonathan 3.52-3.62 milk, imitation whole pwd. recon. 6.08-6.90
apple juice, Jonathan 3.49-3.51 milk, imitation base 6.9-7.3
apple juice, Jonathan frz 3.18-3.31
apple juice, Grimes 3.74-3.82 oats, rolled, raw 5.95
apple juice, Grimes 3.55-3.66 oats, rolled, cooked 5.95
apple juice, Grimes frz 3.53-3.63 orange filling 3.79-4.65
apple juice, Stayman 3.54-3.62 orange juice 4.2
apple juice, Willowtwig 3.28-3.37 orange juice, canned 3.69-3.53
apple juice, Willowtwig frz 3.20-3.27
apple juice, Winesap 3.57-3.65 peaches 3.8
apple juice, Winesap 3.57-3.62 pears, Bartlett 3.86
apple juice, Winesap frz 3.42-3.52 perch red sea, fresh 6.8
apricot filling 4.05-5.43 pineapple filling 3.42-3.62
asparagus, fresh 5.8 pork, LD 5.60-6.93
pork, normal 6.17
beef, frozen 5.25-5.30 pork, pale-soft-extrudative 5.88
beef, rectus abdominus 5.9-5.73 poultry, male, pectoralis major 5.8 1
beef, semitendinosus, 25C 5.57
beef, semitendinosus, raw 5.52 quince juice 3.63
beef, semitendinosus, 45C 5.59
beef steaks, LD rib, raw 5.5-5.9 raspberries, black 3.25
blackberry juice 3.84 raspberry juice, black 3.78
brandy, 10 Exposition 3.38-4.47 rhubarb 3.0
brandy, 19 Prorate 3.12-5.06 sheep, Marino, semitendinosus 5.60-7.0
carrots, Imperator, raw 6.1 sheep, Marino, biceps femoris 5.65-6.60
carrots, Imperator boiled 5.7 sheep, Marino, semimembranosus 5.60-4.47
cauliflower, frozen 6.20 spinach, frozen 6.15-6.60
cereal, wheat, darker, cooked 5.98-6.08 spinach, fresh 6.4
cereal, wheat, darker, raw 5.45-5.95 strawberries fresh mature 3.42-3.21
cereal, wheat, fine, wht, raw, cked 5.39-7.50 strawberries, frozen 3.30-3.55
cheese, cheddar 5.2-5.5 strawberries, overmature 3.60
cheese, cheddar 4.87 strawberries, immature 3.18
 El Blog de HACCP http://www.elblogdehaccp.blogspot.com.co
cherries 3.75 strawberry juice 3.44
cherry juice 3.50 strawberry filling 3.81-5.00
chocolate filling 6.39-5.00
coconut skim milk, spray-dried 7.05-7.09 tomato juice 4.30-4.39
corn, sweet, fresh 6.7 tomato juice 3.81-4.71
cranberry juice 3.42 tomatoes, ripe 4.2
currant juice 3.19 tomatoes(sliced), frozen 3.15-3.40
custard 6.73-6.84 turkey meat, dark 6.1
custard, standard 5.84-6.6 turkey meat, white 5.7
elderberry juice 4.27 wine, Albemarle 3.19
wine, burgundy, California 1917 3.86
grape juice 3.13-3.15 wine, Hunt 3.09
grapefruit juice 4.0 wine, Magoon 2.97
wine, Noble 3.29
wine, pink 3.52
wine, red 3.63
wine, Tarheel 3.44
wine, Thomas 3.04

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