HI-981036 pH Tester for Meat

The HI-981036 is a specialised PVDF bodied pH electrode.

The Food grade PVDF plastic bodied electrode has a removable sleeve to allow for cleaning of the outer reference area.

Descriptions

About the tester

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

Press the on/off button to turn the meter on. All tags will be displayed. The meter will go into measurement mode with current reading and calibrated buffers displayed.

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 x 21mm. For best results, operate in 0 to 50°C, RH 95% max environment.

The meter is shipped with a protective cap on the electrode containing storage solution.

Each meter is supplied with:

• pH 4.01 buffer solution liquid sachet x 2
• pH 7.01 buffer solution liquid sachet x 2
• Meat, grease and fats acid cleaning solution x 2
• Electrode storage solution, 13mL dropper
• Electrode fill solution
• Instruction manual
• Quality certificate

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 and safe meat products.

Probe features

PVDF body

Polyvinyldene fluoride (PVDF) is a food guide plastic that is resistant to most chemicals and solvents, including sodium hypochlorite. It has high abrasion resistance, mechanical strength and resistance to ultraviolet. PVDF is also resistant to fungal growth.

Open reference junction with removable sleeve design

Suspended solids on permanently clog the pores of a ceramic reference junction. The open junction design provides a constant junction potential and minimises blockage by providing an open gel interface between the sample and internal Ag/AgCl reference. Should meat enter into the junction, the junction can be easily cleaned and refreshed with new bridge electrolyte.