pH can be a very important measurement for determining critical meat qualities such as texture, grade, and flavour
Measuring pH in meat 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.
