Meat Probes, Inc.
Topeka, Kansas USA
Tel. 785-266-9328
eFax. 719-362-3645
Email: infompi@meatprobes.com


MPI pH-Meter Specifications

About MPI ...





The MPI pH-MeterTM
Stainless steel pH probe or puncture glass pH probe, Pistol-grip design, Simple, Reliable, and Rugged.

Higher pH → higher quality
Fresh pork with higher ultimate pH values (5.7 and above) is typically higher quality. In the display cooler, fresh product will have darker color and less water (purge). Cooked product is more juicy, more tender and has better flavor.

Higher pH → higher Yield
Using pH measurements to sort cooked smoked ham can increase the finished yield by 1-2% according to research conducted by PIC North America.


The MPI pH-Meter is made in the USA.


"The MPI pH units are uniquely designed and engineered ... MPI's customer service has been stellar, prompt, courteous, and helpful." MC Hunt, KSU Meat Chemistry Lab

 

MPI pH-Meter with stainless steel pH probes VIDEO

“In my experience in Australia, you could not find a pH meter like the MPI meter.  The meters we previously had, and others we tried, were not nearly as reliable and efficient, especially when collecting measurements in the chiller." Ryan Person


MPI pH-Meter with puncture glass pH probe (green tip) VIDEO

 

“The MPI pH-Meter is an Excellent Product" Brandon Fields - PIC USA