The measurement of pH in meat plays a central role in the processing of meat products and the assessment of their quality.
- No 'contamination' of the measurement site thanks to the covalent binding of the indicator dyes
- The test strip principle enables the measurement to be made directly in the meat (the plastic material is physiologically safe)
- No protein error
The slaughtering procedure triggers a series of biochemical processes that result in a shift of the initial value (pH 7,0) into the acidic range (pH 5,4 to 6,7). These strips were specifically designed to address the measurement of pH either in combination with pH meters or totally without the use of probes and meters.