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.
Features/Benefits:
- Ergonomic, rugged, waterproof (IP67) design
- Supplied with FC2323 Foodcare pH/Temperature electrode
- Body made of food grade PVDF plastic
- Piercing stainless steel blade for easy penetration into meats
- Open junction design that resist clogging from food solids
- Low temperature pH sensing glass suitable for refrigerated products
- Built in temperature sensor for temperature compensated measurements
- Five-point pH calibration with seven standard buffers and five custom buffers
- CAL Check
- Alerts user to potential problems during calibration including when to clean electrode and possible buffer contamination
- Displays overall condition of the pH electrode after calibration that is based on the offset and slope characteristics
- Log-on-demand
- Store measurement data at the press of a button
- AutoHold
- Freezes displayed measurement reading upon stabilization
- GLP Features
- GLP data including date, time, pH calibration buffers, offset, and slope
- GLP data stored with logged data for traceability
- Calibration timeout to alert the user at a defined interval when the calibration has expired
- Multiple language selection
- 200 hour battery life with battery level displayed on measurement screen
- Menu driven for ease of use with virtual-key extended functionality
- Contextual help at the press of a button
- Backlit, graphic LCD
- Connectivity
- PC connectivity via a sealed opto-isolated micro USB and HI92000 software
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