Application of pH meter in meat determination

- Oct 25, 2017 -

Meat is an indispensable ingredient in people's daily life. Fresh meat not only has a good taste and nutrients, but also is the best source of human protein, iron and vitamins. Experiments show that the freshness of meat and pH value are closely linked: fresh meat pH value is about 5.8 to 6.2, after a period of time, with meat protein is decomposed in bacteria under the action of the enzyme, the pH value will be increased to 6.3 to 6.6, when the meat deterioration occurs, the the pH value will be higher than 6.7. Fresh and frozen meat and frozen meat, the pH value between 5.8 and 6.5, water meat pH value near 7. To sum up, meat pH determination as a rapid and simple test method, can help us understand the freshness of meat, in order to obtain a healthy food source.

This instrument provides 3 pH gauges for meat pH determination:

PHscan10F pen pH meter: a compact and inexpensive pH meter, equipped with a flat pH electrode, support 2 point calibration, measurement accuracy 0.1pH.

PHscan30F pen pH meter: a standard pH meter, with waterproof function, support 1 to 3 points calibration, can simultaneously display temperature and pH value. Instrument built-in menu, can be a key to restore factory settings, measuring accuracy 0.01pH.

Bante221 portable pH meter: professional pH, equipped with a large screen liquid crystal display, supports 1 to 5 point calibration, with the operation information tips can be set 9 built-in function parameters of the system menu, pierce type pH electrode is durable, and can fully fit the sample surface induction.


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