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Meat Probes, Inc.
Topeka, Kansas USA
Tel. 785-266-9328
Email:
meatprobes@gmail.com
MPI
pH-Meter Specifications
How
could a meat packer benefit from monitoring ultimate pH in fresh
pork?
Fresh
pork export buyers use ultimate pH level of 5.7 as a cutoff, why?According to PIC
literature, the
highest quality fresh pork is in the pH range of 5.7 to
6.0
Prime,
Organic, or natural Pork Programs
How
can you guarantee better taste, better appearance and better
juiciness?
Its
the pH, stupid.
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.
Animal
welfare - use pH data to demonstrate adequate animal handling to
auditors and customers. Why pH?
About
MPI
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**
NEW Instrument **
MPI-CG (Carcass Grader-color sensor)
Portable Pork Carcass Grader
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The MPI-CG uses color and position sensors to measure back fat and loin-eye depth |
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Instant results.
Measure back fat and loin eye depth at line speed.
No wires or computer required.
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"The
MPI pH units are uniquely designed and engineered ... MPI's
customer service has been stellar, prompt, courteous, and
helpful." Prof.
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 Industry consultant
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