Hanna pH-meter for food industry with knife and with memory

The HI98163 is a rugged, waterproof, Foodcare portable pH meter that measures pH and temperature using the specialized FC2323 meat pH electrode with a stainless steel piercing blade. This professional, waterproof meter complies with IP67 standards. The HI98163 is supplied with all necessary accessories to perform a pH/temperature measurement packaged into a durable thermoformed carrying case that holds the meters, probes and calibration buffers securely in place.
Quick Connect DIn Connector
USB Connection for Data Transfer
Dedicated Help Button

Description
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.