Measuring pH in meat
Meat quality checks using a pH sensor without the associated risks of glass breakage
Meat processors measure pH to assess the texture, grade and flavour of meat and meat by-products. And now the Orion 71-20 KnipHe electrode with its stainless steel cutting blade is available for this job instead of glass electrodes which may break.
The novel design of the blade, which protects the electrode within, also serves to open the meat and allow the pH bulb to be brought into contact with the sample intended for measurement.
The electrode is constructed of low sodium error, spear-shaped pH glass, which is coated in a protein retarding substance combined with a highly porous junction, allowing a free flow to keep it clear of blockages.
Contact: QCL, Tel: 01342 820820
