{"product_id":"hanna-instruments-hi-981036-ph-tester-for-meat","title":"Hanna Instruments HI-981036 pH Tester for Meat","description":"\u003cp\u003eThe HI-981036 is a specialised PVDF bodied pH electrode.The Food grade PVDF plastic bodied electrode has a removable sleeve to allow for cleaning of the outer reference area.\u003c\/p\u003e\u003ch4\u003eAbout HI-981036 pH Tester for Meat\u003c\/h4\u003e \u003cul\u003e \u003cli\u003eLiquid Crystal Display\u003c\/li\u003e \u003cli\u003eOn\/off button\u003c\/li\u003e \u003cli\u003epH probe with maximum and recommended immersion level\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003ePress the on\/off button to turn the meter on. All tags will be displayed. The meter will go into measurement mode with current reading and calibrated buffers displayed.\u003c\/p\u003e \u003cp\u003eThe meter has a range of 0.0 to 12.00 pH and a resolution of 0.01pH with accuracy at ±0.05pH @ 25°C. Calibration is automatic at one or two-point.\u003c\/p\u003e \u003cp\u003eThe built-in probe is for the specific application listed.\u003c\/p\u003e \u003cp\u003eWith an easy to change battery facility, the HI-981036 has an approximate battery life of 1000 hours of continuous use and has an auto-off feature enabled after 8 minutes or 60 minutes.\u003c\/p\u003e \u003cp\u003eFeaturing a liquid crystal display, the meter weighs in at 46g and measures 51 x 157 x 21mm. For best results, operate in 0 to 50°C, RH 95% max environment.\u003c\/p\u003e \u003cp\u003eThe meter is shipped with a protective cap on the electrode containing storage solution.\u003c\/p\u003e \u003ch4\u003eEach meter is supplied with:\u003c\/h4\u003e \u003cul\u003e \u003cli\u003epH 4.01 buffer solution liquid sachet x 2\u003c\/li\u003e \u003cli\u003epH 7.01 buffer solution liquid sachet x 2\u003c\/li\u003e \u003cli\u003eMeat, grease and fats acid cleaning solution x 2\u003c\/li\u003e \u003cli\u003eElectrode storage solution, 13mL dropper\u003c\/li\u003e \u003cli\u003eElectrode fill solution\u003c\/li\u003e \u003cli\u003eInstruction manual\u003c\/li\u003e \u003cli\u003eQuality certificate\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eThe meter has been specially designed for meat processing. In the meat processing industry, the monitoring of pH is considered to be 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.\u003c\/p\u003e \u003cp\u003eIt is vital to monitor pH during this phase as once the lowest pH value is reached, the pH will being 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 colour. Lower pH values result in a lower water-binding capacity and lighter colours. 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.\u003c\/p\u003e \u003cp\u003eDepending 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.\u003c\/p\u003e \u003ch3\u003eProbe features\u003c\/h3\u003e \u003ch4\u003ePVDF body\u003c\/h4\u003e \u003cp\u003ePolyvinyldene fluoride (PVDF) is a food guide plastic that is resistant to most chemicals and solvents, including sodium hypochlorite. It has high abrasion resistance, mechanical strength and resistance to ultraviolet. PVDF is also resistant to fungal growth.\u003c\/p\u003e \u003ch4\u003eOpen reference junction with removable sleeve design\u003c\/h4\u003e \u003cp\u003eSuspended solids on permanently clog the pores of a ceramic reference junction. The open junction design provides a constant junction potential and minimises blockage by providing an open gel interface between the sample and internal Ag\/AgCl reference. Should meat enter into the junction, the junction can be easily cleaned and refreshed with new bridge electrolyte.\u003c\/p\u003e \u003ch3\u003eMeter Overview\u003c\/h3\u003e \u003ch4\u003ePreparation:\u003c\/h4\u003e \u003cp\u003eThe pH electrode is shipped with a protective cap containing storage solution. Before using the meter, remove the protective cap and condition the electrode by soaking the tip (bottom 4cm) in pH 7.01 buffer solution for several minutes. Then follow the calibration process.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eDo not be alarmed if white crystals appear around the cap. This is normal with pH electrodes and they dissolve when rinsed with water.\u003c\/li\u003e \u003cli\u003eTurn the meter on by pressing ON\/OFF button.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eDo not immerse the electrode over the maximum immersion level.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eFor best results, calibrate periodically\u003c\/li\u003e \u003cli\u003eAfter use, rinse the electrode with water and store it with a few drops of storage solution in the protective cap\u003c\/li\u003e \u003cli\u003eRe-attach the protective cap after each use.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eDo not use distilled or deionised water for storage purposes.\u003c\/p\u003e \u003ch4\u003e\u003c\/h4\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eRange\u003c\/td\u003e\n\u003ctd\u003e0.00 to 12.00 pH\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eResolution\u003c\/td\u003e\n\u003ctd\u003e0.01 pH\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAccuracy\u003c\/td\u003e\n\u003ctd\u003e±0.05 pH @ 25°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCalibration\u003c\/td\u003e\n\u003ctd\u003eAutomatic, one or two-point\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eelectrode\u003c\/td\u003e\n\u003ctd\u003eBuilt-in probe for specific application\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBattery Type\u003c\/td\u003e\n\u003ctd\u003eCR2032 Li-ion\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBattery Life\u003c\/td\u003e\n\u003ctd\u003eApproximately 1000 hours of continuous use\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAuto-off\u003c\/td\u003e\n\u003ctd\u003e8 minutes, 60 minutes or can be disabled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnvironment\u003c\/td\u003e\n\u003ctd\u003e0 to 50°C, RH 95% max\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDimensions\u003c\/td\u003e\n\u003ctd\u003e51 x 148 x 21mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e43g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eDownloads\u003c\/h3\u003e\u003cul\u003e\u003cli\u003e\u003ca href=\"https:\/\/www.hannainstruments.co.uk\/modules\/teapotknowledgehub\/uploads\/ist_981036_06_18-6093f7df143a5.pdf\" target=\"_blank\"\u003eHI-981036 pH Tester for Meat (PDF)\u003c\/a\u003e\u003c\/li\u003e\u003c\/ul\u003e","brand":"Hanna Instruments","offers":[{"title":"Default Title","offer_id":57640108917109,"sku":"HI-981036","price":141.64,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5511\/6439\/files\/hi-981036-ph-tester-for-meat.jpg?v=1791581537","url":"https:\/\/testallwater.co.uk\/products\/hanna-instruments-hi-981036-ph-tester-for-meat","provider":"Test All Water","version":"1.0","type":"link"}