Evolution of pH during immersion of meat protein matrices in acidic marinades

► We have evaluated the buffering capacity and linked properties of meat homogenates. ► We have successfully tested a method of pH prediction on acidified meat homogenates. ► This method takes into account the buffering capacity measured in the first step. ► We have tested this method on the pH prediction of marinated turkey breast cubes. ► The loss of high buffering substances led to overestimation of the predicted pH.