Portable Field pH Meter for Meat – HI98163

In the meat processing industry, the monitoring of pH is considered to be of 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 begin 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 color. Lower pH values result in a lower water-binding capacity and lighter colors. 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. Meat products can provide a number of challenges for the person that needs to measure pH. Oils and solids from the meat can coat the sensitive glass membrane surface and/or clog the reference junction. The FC2323 that is supplied with the HI98163 is designed specifically for measuring pH in meat. Design considerations include a stainless steel piercing blade around conic tip shape probe for easy penetration, an open junction that resist clogging, and a Polyvinylidene Fluoride (PVDF) food grade plastic body that is resistant to most chemicals and solvents, including sodium hypochlorite. It has high abrasion resistance, mechanical strength and resistance to ultraviolet and nuclear radiation. PVDF is also resistant to fungal growth. The FC2323 is an ideal general-purpose pH electrode for meat that connects to the HI98163 with a quick-connect, waterproof DIN connector, allowing for a secure, non-threaded attachment. This pH meter meets the FDA Food Safety Modernization Act (FSMA) compliance standards. The FC2323 is an amplified pH electrode with a built-in temperature sensor. This probe is designed with low temperature (LT) glass, a conical tip shape, and is housed in a food grade PVDF body with a removable, piercing stainless steel blade. This electrode also features a unique open junction design in which there a viscolene (hard gel) electrolyte layer that is free of silver chloride (AgCl) between the sample to be measured and the internal reference cell. The open junction design resists clogging and the probe's conical tip makes it ideal for pH measurements in meat and semi-solid food samples. Conical Glass Tip The conical shaped tip design allows for penetration into solids, semi-solids, and emulsions for the direct measurement of pH in food products including meat, cheese, yogurt, and milk. Open Junction Reference The open junction design consists of a solid gel interface (viscolene) between the sample and internal Ag/AgCl reference. This interface not only prevents silver from entering the sample, but also makes it impermeable to clogging, resulting in a fast response and stable reading.