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.

model 205 helps you to check the pH of the meat easy, accurately & quickly with one hand.

The compact, one-hand penetration pH measuring instrument model 205 is especially suitable for meat-processing businesses, e.g. in checking incoming goods, during butchering and sausage maturation.

The combination of pH penetration tip and temperature probe is ideal.
The measurement values are easily legible in the backlit display.
The pH probe is exchangeable
It is self-cleaning
Temperature compensation and final value recognition take place automatically.
All functions can be switched on and off by the user.
The measuring instrument is waterproof (IP 65).
The leak-proof storage gel prevents the pH electrode from drying out.
The practical pH buffer bottles with the dosing cap, which prevents the buffer solution from becoming contaminated, are also new.