Metals

The pH value of animal flesh prior to slaughter is pH7.1. After slaughter the pH of a maturing carcass will vary depending on the animal type, breed, rearing conditions, slaughter treatment, and storage.

 

Monitoring pH will provide information hanging time, storage, and the optimum use for that meat e.g. meat being vacuum packed must be below pH 5.9 if it is to keep. Measuring pH in meat can often present some problems.
The product is a solid and measuring pH can be carried out by making an incision prior to pH electrode insertion or, with the KNIpHE electrode, the blade allows correct insertion. For other, smaller, meat measurements a micro-spear electrode can be used. Using a standard silver/silver chloride spear electrode is not recommended as the fats and proteins within the meat react with the silver forming insoluble solids which block the electrode junction giving unstable and inaccurate readings and eventually leading to total electrode failure.



Thermo Electron have addressed these problems by creating the new K-Series range and incorporating it into a stainless steel knife to assist insertion. This range of electrodes can measure in proteinaceous compounds without the junction blockage associated with standard electrodes.
K-series electrodes incorporate patented technology involving a silver/silver chloride wire which is held in a substituted polymer coil increasing path length to optimise stability.
Electrodes will exhibit unrivalled speed of response, and unparalleled accuracy.

Various applications require alternate sized electrodes and the K-series combination spear pH electrodes come in a choice of sizes, as shown below. K-Series electrodes can be used in meats and related products exhibiting extremely low drift, thus requiring less calibration.