| MEAT, POULTRY | pH |
|---|---|
| Beef | |
| Ground | 5.1 - 6.2 |
| Ripened | 5.8 |
| Unripened | 7 |
| Canned | 6.6 |
| Tongue | 5.9 |
| Ham | 5.9 - 6.1 |
| Lamb | 5.4 - 6.7 |
| Pork | 5.3 - 6.9 |
| Veal | 6 |
| Chicken | 6.5 - 6.7 |
| Turkey (roasted) | 5.7 - 6.8 |
The Vitamin Doctor - A guide to vitamins, supplements and hedgerow remedies. Attributes, abilities and effects of everyday food items.
