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pH of Beef, Chicken, Fish and Porky

pH of Beef, Chicken, Fish and Pork

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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 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.

  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
  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


Above is the
2020 version of
the Ball Blue Book