Description

Designed for food professionals HI98263 is a Bluetooth® portable meat pH meter that measures pH and temperature using the foodcare FC2323 meat pH electrode (compatible with FC099 stainless steel piercing blade). This waterproof meter complies to IP67 standardsand is rugged and portable with the performance and features of a benchtop. The HI98263 is supplied with an application specific electrode and cleaning solutions.

Main Feature Points
• Bluetooth data transfer using third party application
• USB data transfer using supplied cable connector
• Reliable readings guaranteed by pH calibration checks
• Up to five points pH calibration with Hanna/NISTtraceable, custom, or millesimal pH buffers
• Context-sensitive Help
• Warning message when the calibration is outside range
• Calibration timeout alert when calibration is due

 

 

 

Other Feature Points
• pH and Temperature probe for meat with stainless steel piercing blade included
• IP67 rated waterproof, rugged enclosure
• Log on demand of up to 200 samples (100 pH and 100 mV)
• AutoEnd feature holds the first stable reading on the display
• GLP data to provide data from previous calibration to ensure Good Laboratory Practices are met
• Automatic or manual temperature compensation
• 200 hour battery life (approx.) with battery icon indicator

 

 

 

 

 

 

Backlit graphic LCD display
These meters feature a backlit graphic LCD with on-screen help. The graphic display allows for the use of virtual keys to provide for an intuitive user interface.

 

 

Waterproof protection
The meter is enclosed in an IP67 rated waterproof casing and can withstand immersion in water at a depth of 1 m for up to 30 minutes.

 

Intuitive keypad
The fitted rubber keypad has dedicated keys for many important and often used functions. These meters also feature two virtual soft keys that navigate the user through setup and logging of data. The interface
is intuitive for any user’s level of experience.

 

Quick Connect Probe
Each meter features an application specific pH/temperature probe with a quick connect DIN connector to make attaching and removing the probe simple and easy.

 

pH calibration
Choose from seven standard pH buffers and five custom values to obtain up to five point calibration and achieve high precision readings with a 0.001 pH resolution and a pH accuracy of ±0.002.

 

Enhanced calibration
An “out of calibration range” warning can be engaged to keep the user informed of the current calibration and help to avoid performing measurements that are out of the bracketed range.

 

CAL Check™
Hanna’s CAL Check maintains a history of past calibrations and monitors the pH electrode and buffers during subsequent calibrations for any signs of wide variances due to a dirty or broken electrode or contaminated pH buffers. During calibration, users are alerted to problems should they occur. After calibration, the electrode’s overall condition is displayed as a percentage.

 

GLP
Comprehensive GLP functions are directly accessible by pressing the GLP key. Calibration data including date, time, and calibration values are stored with logged data for retrieval at a later time.

 

Data logging and connectivity
The log-on-demand feature allows users to store up to 200 samples that can be transferred via Bluetooth® or USB cable using a third-party application.

 

Dedicated help key
Contextual help is always available through a dedicated “HELP” key. Clear tutorial messages and directions are available on-screen guide users through setup and calibration. The help information displayed is
relative to the setting/option being viewed.

Automatic temperature compensation
pH sensors incorporate a built-in temperature sensor in the tip of the electrode for a fast and accurate temperature compensated value.

 

Long Battery Life
The display of the meter has a battery icon indicator to show the remaining power. The meter uses four 1.5V AA batteries that provide up to 200 hours of battery life.

 

Auto hold
Pressing AutoEnd during measurement automatically holds the first stable reading on the display.

 

Setup screen
Our extensive setup screen features a host of configurable options.

 

Supplied Complete in a Rugged Custom Carrying Case
Each meter is supplied complete with Foodcare electrode, buffer solutions, electrode cleaning solution, 100 mL beakers, batteries, USB cable, probe quality certificate, instrument quality certificate, and quick reference guide with QR code for manual download in a hard carrying case. The inside compartment of the carrying case is thermoformed to securely hold and protect all of the components.

 

Recommended Application(s)
Meat processing, curing, and packaging

 

Application Importance
In the meat production industry, the monitoring of pH is considered to be of the utmost importance due to its effect on the meat’s quality factors including water binding capacity and shelf life. Upon slaughter, biochemical processes begin to break down the meat. Glycolysis begins post-mortem, converting glycogen to lactic acid, reducing the pH of the carcass. Depending on a number of factors such as type of animal and even breed, this decrease in pH can take anywhere from a single hour to many. It is vital to monitor pH during this phase as once the lowest pH value is reached, the pH will begin to slowly rise, indicating that decomposition has begun.

 

The pH value of meat influences its’ water binding capacity which directly impacts consumer qualities such as tenderness and color. Lower pH values result in a lower water-binding capacity and lighter colors. Factors such as these can be important when considering how to efficiently produce meat products. For example, when producing dry sausages the meat must have a low water binding capacity so that it can dry evenly. Depending on the type of the final product and the steps required to get there, pH values will vary throughout the meat processing industry. It is imperative, regardless of the final product, that pH be maintained at a low value to prevent bacterial spoilage and comply with food safety regulations. By monitoring pH values throughout the meat production process, you can ensure the creation of consistent and safe meat products.