Meat quality is greatly influenced by muscle pH and its measurement is important.

pH is used to express the acidity or alkalinity of a wide variety of products and is of particular importance in the food and food processing industry. An essential parameter in food chemistry, pH is measured for a number of reasons. Among them are taste, freshness, food preservation, and possible bacteriological activity.

Meat quality is greatly influenced by muscle pH and its change over time, which in turn is influenced by the degree of stress imposed on the animals prior to slaughter. Excess stress can affect the taste and aroma of the meat, or products produced from it. Monitoring the pH of a freshly slaughtered carcass is a valuable tool in producing a quality meat product for the consumer. Consequently, pH measurement in the meat industry is common in most countries and even mandatory in some.

Sentron’s advanced microchip sensor technology allows the design of rugged, non-glass (virtually unbreakable) probes that utilize a solid-state Ion Sensitive Field Effect Transistor (ISFET) pH sensor for fast, accurate measurements requiring minimal maintenance. It is no longer necessary to homogenize a sample in water and test the slurry, nor is there the concern of breaking glass in the carcass.

The LanceFET probe with it’s large, easy-grip handle, stainless steel pointed tip and fast response, combined with a user friendly Sentron meter form the ultimate solution to most of today’s obstacles in measuring pH in meat.

 

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