Free Drip, Flesh pH, and Chalkiness in Halibut

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Abstract
The relation between free drip, flesh pH, and chalkiness in halibut was investigated. Free drip was found to increase continuously with decreasing pH in the range pH 6.8–5.7. Flesh pH varied somewhat with location in the body, tending to be higher nearer the head. The minimum flesh pH was reached within 24–43 hr of death and increased very slowly thereafter.All fish with a flesh pH below 6.0 were chalky, those with a pH above 6.2 nonchalky, while in the pH range between 6.0 and 6.2 intermingling of chalky, borderline chalky, and nonchalky fish occurred. The use of flesh pH measurement as a means of classifying fish with respect to chalkiness appears to be worth consideration.

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