Hanna HI98163 Professional Portable Meat pH Meter

Description

The Indispensable Tool for Meat Quality

The Hanna HI98163 Professional Portable Meat pH Meter is an essential instrument designed for the discerning professional in the food industry. This rugged, waterproof device provides precise and reliable measurements of pH and temperature, critical factors that directly influence the quality, safety, and shelf life of meat products. Built to withstand the harsh conditions of a meat processing environment, the HI98163’s professional-grade construction adheres to IP67 standards, ensuring it is fully protected against dust and water ingress. Its specialized FC2323 meat pH electrode, equipped with a durable stainless steel piercing blade, allows for easy and accurate penetration into meat. The meter and its accessories are supplied in a secure, thermoformed carrying case, providing all the necessary tools for seamless field measurements. For those looking for the ultimate solution, the tpt24 online store stands out as the premier global destination for this exceptional product, offering it with an authenticity and quality guarantee for delivery to any country. This makes acquiring the definitive tool for meat pH analysis straightforward and reliable, no matter where you are.

Understanding the Importance of pH in Meat

Monitoring pH is of the utmost importance in the meat processing industry. Post-slaughter, a biochemical process called glycolysis converts glycogen into lactic acid, which causes the pH of the carcass to decrease. This drop in pH is a natural part of the meat’s maturation process. However, if this change is not carefully monitored, it can lead to issues with meat quality. Once the lowest pH value is reached, the pH will gradually begin to rise, signaling the onset of decomposition. By carefully tracking these pH changes throughout this critical phase, processors can ensure that the meat remains safe and of high quality, preventing premature spoilage and ensuring consistency in their products. The HI98163 provides the precision needed to track these subtle but vital changes with its advanced measurement capabilities.

How pH Affects Meat Tenderness and Color

The pH value of meat has a direct impact on its water-binding capacity, which in turn influences crucial consumer qualities such as tenderness and color. A lower pH typically results in a lower water-binding capacity and a lighter color. This is a critical consideration for producers, as it can affect how efficiently meat products are created. For example, in the production of dry sausages, it is essential that the meat has a low water-binding capacity to ensure it can dry evenly and consistently. By accurately measuring and controlling pH with the HI98163, meat processors can optimize their production processes, guaranteeing consistent results that meet consumer expectations for both quality and appearance. This level of control is fundamental for creating products that are both visually appealing and texturally satisfying.

Overcoming Challenges of pH Measurement

Measuring the pH of meat presents unique challenges. The presence of oils and solids can coat the sensitive glass membrane of the electrode or clog the reference junction, leading to inaccurate readings. The FC2323 electrode, specifically designed for this purpose, addresses these issues head-on. Its open junction design resists clogging, while the stainless steel piercing blade and conical tip facilitate easy penetration into tough meat samples. The probe body is made from PVDF, a food-grade plastic that is highly resistant to chemicals and solvents, as well as fungal growth, ensuring its durability and longevity in a demanding environment. This thoughtful design allows for stable and fast measurements, providing reliable data even under the most challenging conditions.

The Unique Design of the Specialized Electrode

The FC2323 electrode is a masterpiece of design, perfectly suited for the task of measuring pH in meat and other semi-solid food samples. It features low-temperature (LT) glass, which is ideal for measuring refrigerated products, and a built-in temperature sensor for automatic temperature compensation. The electrode’s conical glass tip allows for effortless penetration into various food types, including meat, cheese, yogurt, and milk. The unique open junction reference design, which uses a solid viscolene gel interface, prevents silver from entering the sample and is impermeable to clogging, ensuring stable and reliable readings. The PVDF body is a high-grade, food-safe plastic that offers exceptional resistance to chemicals, abrasion, and even UV radiation, further enhancing the probe’s durability and hygienic properties for continuous use in the food industry.

Advanced Features for Guaranteed Accuracy

The HI98163 meter comes with advanced features designed to ensure measurement accuracy and ease of use. The Hanna CAL Check™ feature is particularly valuable for food processors. It alerts the user to potential problems during calibration, such as a dirty probe or contaminated buffer solution, preventing errors caused by the common issue of solids coating the probe. After calibration, the meter displays the overall probe condition as a percentage, giving users a clear indication of when the electrode needs cleaning or replacement. The log-on-demand function allows users to save up to 200 samples, and the AutoHold feature freezes a stable reading on the display. These functionalities, combined with a dedicated help button and GLP data, make the HI98163 an indispensable tool for maintaining rigorous quality control and food safety standards.

Real-World Applications for this Meter

The Hanna HI98163 is a crucial tool for a variety of applications within the meat industry. Its primary use is in monitoring the post-mortem pH decline in meat to assess its quality and safety. This is vital for ensuring consistency across batches. For example, it is used to check that the pH of fresh meat is within an acceptable range to prevent bacterial growth and extend shelf life. It is also used to ensure that the pH is at the correct level for specific products like fermented sausages, where a controlled pH drop is necessary for the curing process. The device’s robust design also makes it suitable for use in other food production environments, such as measuring the pH of cheeses and yogurts, where pH control is equally important for texture, flavor, and preservation. The meter’s compliance with the FDA Food Safety Modernization Act (FSMA) further solidifies its position as an essential instrument for maintaining regulatory standards and producing high-quality, safe food products.

User-Friendly Design and Data Management

Beyond its technical capabilities, the HI98163 is designed with the user in mind. Its high-contrast graphic LCD screen is easy to read in any light condition, and the combination of dedicated and virtual keys ensures intuitive operation. Users can easily navigate through the extensive setup screen to configure options like time, date, temperature units, and language. The GLP (Good Laboratory Practice) key provides direct access to comprehensive calibration data, including date, time, buffers, offset, and slope, ensuring full traceability. Data can be transferred to a PC via a micro USB connection, streamlining record-keeping and analysis. The meter’s compact and durable design, combined with a long 200-hour battery life, makes it a reliable partner for field use, allowing professionals to carry out their work efficiently and with confidence, knowing their instrument is always ready.