General Description And Intended Use - Hanna Instruments HI99163 Instruction Manual

A reliable pH measurement is an important factor in the field
of meat science. pH affects many quality factors including
color, grading, tenderness, texture and process characteristics.
A direct measurement of muscle pH, deep in the muscle is the
best way to determine the pH of the muscle.
HI99163 is a portable pH and temperature meter with a
special probe, dedicated to the measurement of pH in meat
processing. The HI99163 has a waterproof and compact
casing, large dual‑line display, and automatic pH calibra‑
tion at one or two points. The meter works at cold store
operating temperatures to 0 °C (32°F).
The FC2323 probe has been specially designed for meat
processing and comes with a removable stainless steel lance
for meat/muscle penetration. The FC2323 is a penetration
style pH electrode with a conical sensing tip and features
an easy to clean, PVDF body and single junction gel filled
reference with a free diffusion sleeve style reference junc‑
tion. A built‑in temperature sensor allows simultaneous
temperature compensated pH and temperature readings
and an integral pH sensor preamplifier provides measure‑
ments impervious to noise and electrical interferences often
experienced at cold temperatures with conventional pH
equipment.
The FC2323 electrode with the stainless steel pointed blade
attached, together with the HI99163 pH meter are ready
for portable pH measurements in intact muscle in meat
processing operations.
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