pH*K21

The pH*K21 allows for two pH measurements to be monitored:

• Measurement of pH 1 (45 minutes after slaughter)


• Measurement of pH 2 (for example, 24 hours after slaughter)


• Measurement of pH 2 is automatically related to the current number of measurement pH1

Recording of pH 1 is subject to higher inaccuracy compared to pH 2 (ultimate pH) due to the presence of energy reservoirs in the muscles preventing stabilization of pH. As rigor develops, the energy reservoirs becomes depleted and the pH stabilizes (pH 2).

Determining both pH 1 and pH 2 will enable evaluation of the two stress-induced conditions, PSE (Pale, Soft and Exudative) and DFD (Dark, Firm and Dry), which have marked deteriorating effects on meat quality.

The pH*K21 consists of a glass electrode, which is especially developed for quality measurement in meat due to its very short reaction time. It allows up to 600 measurements per hour and continuous operation up to a maximum of 10 hours.

The measuring probe is covered and protected by a steel case. A telescopic sleeve guarantees that the glass electrode will only leave the protective steel case for the measuring process. Unintentional damage to the electrode is therefore largely prevented by this protective measure.