ph tester for meat testing

About HI-981036 pH Tester for Meat

• Liquid Crystal Display
• On/off button
• pH probe with maximum and recommended immersion level

The meter has a range of 0.0 to 12.00 pH and a resolution of 0.01pH with accuracy at ±0.05pH @ 25°C. Calibration is automatic at one or two-point.

The built-in probe is for the specific application listed.

With an easy to change battery facility, the HI-981036 has an approximate battery life of 1000 hours of continuous use and has an auto-off feature enabled after 8 minutes or 60 minutes.

Featuring a liquid crystal display, the meter weighs in at 46g and measures 51 x 157

The meter has been specially designed for meat processing. In the meat processing industry, the monitoring of pH is considered to be the utmost importance due to its effect on the meat’s quality factors including water binding capacity and shelf life. Upon slaughter, biochemical processes begin to break down the meat. Glycolysis begins post-mortem, converting glycogen to lactic acid, reducing the pH of the carcass. Depending on a number of factors such as type of animal and even breed, this decrease in pH can take anywhere from a single hour to many.

It is vital to monitor pH during this phase as once the lowest pH value is reached, the pH will being to slowly rise, indicating that decomposition has begun. The pH value of meat influences its water binding capacity which directly impacts consumer qualities such as tenderness and colour. Lower pH values result in a lower water-binding capacity and lighter colours. Factors such as these can be important when considering how to efficiently produce meat products. For example, when producing dry sausages the meat must have a low water binding capacity so that it can dry evenly.

Depending on the type of the final product and the steps required to get there, pH values will vary throughout the meat processing industry. It is imperative, regardless of the final product, that pH be maintained at a low value to prevent bacterial spoilage and comply with food safety regulations. By monitoring pH values throughout the meat production process, you can ensure the creation of consistent

Do not immerse the electrode over the maximum immersion level.

• For best results, calibrate periodically
• After use, rinse the electrode with water and store it with a few drops of storage solution in the protective cap
• Re-attach the protective cap after each use.

Do not use distilled or deionised water for storage purposes.