Product category:
pH and conductivity meters
News Release from: QCL Scientific | Subject: Orion 71-20 KnipHe
Edited by the Laboratorytalk Editorial
Team on 29 October 2004
Measuring pH in meat
pH can be a very important measurement for determining critical meat qualities such as texture, grade, and flavour
pH can be a very important measurement for determining critical meat qualities such as texture, grade, and flavour The Orion 71-20 KnipHe electrode has a stainless steel cutting blade, making it suitable for pH measurement in meat and meat by-products where glass electrodes may break This means that critical meat qualities such as texture, grade and flavour can be successfully measured without contamination by broken electrodes
The uniquely designed 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 for measurement.
The electrode is coated in a protein-retarding substance combined with the highly porous junction, allowing a free flow to keep the junction clear of blockages. Request a free brochure from QCL Scientific ...
• QCL Scientific: contact details and other news
• Email this article to a colleague
• Register for the free Laboratorytalk email newsletter
• Laboratorytalk Home Page
Search the Pro-Talk network of sites
