Digital pH and Temperature Meter
Digital meter for easily and accurately measuring both the pH and the temperature simultaneously
pH Buffer Solution is included for calibration of the pH Meter.
Frequent calibration is the best habit to keep in pH measurement because calibration keeps your readings accurate and reliable. Although we recommend calibrating every day, we understand that it is a time-consuming task and many people are busy. If high accuracy is not important in your measurement, it is okay to calibrate once or twice a week.
Meat Quality is greatly influenced by the amount of energy contained in the animals muscles, in the form of Glycogen. Once the animal is deceased the muscle glycogen is converted to lactic acid, which causes the pH to fall. pH is used to express the acidity or alkalinity of a wide variety of products and is of particular importance for the food industries. pH is measured for a number of reasons, among them taste, freshness, shelf life, and possible bacteriological activity.
If there is not enough glycogen available in the animal, insufficient lactic acid will be produced and the pH will remain high, resulting in dark cutting. Dark cutting will make your meat appear dark, reduce its shelf life, reduce tenderness, alter texture, and you may find the meat rejected at a consumer level.
Monitoring the pH in a freshly slaughtered carcass is a valuable tool in producing a quality meat product for the consumer.
Glycogen levels prior to slaughtering will determine the ultimate pH and eating quality outcomes.
Electrical stimulation can be used to ensure carcasses enter rigor (pH6) at the desired temperature.
Automatic Temperature Compensation: 0°C ~ 50°C
Battery Type: 3 x 1.5V (AG13) included
Operating Temperature: 0°C ~ 50°C; RH ≤95%
Calibration: Two points with auto buffer recognition
pH: 0.00 ~ 14.00 pH
Temp: 0°C ~ 50°C
pH: 0.01 pH
pH: ±0.01 pH
188 x 35 x 35mm