About this item
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 - 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.
To order chemicals, medical devices, or other restricted products please provide ID that includes your business name & shipping address via email [email protected] or fax 484.881.5997 referencing your VWR account number. Acceptable forms of ID are:
- • State issued document with your organization's Federal Tax ID Number
- • State issued document with your organization's Resale Tax ID Number
- • City or County issued Business License
- • State Department of Health Services License
- • Any other ID issued by the State that includes the business name & address
* ATTN: California Customers may require additional documentation as part of the CA Health & Safety Code. Products that fall under this regulation will be placed on a mandatory 21-day hold after documentation is received. VWR will not lift restrictions for residential shipping addresses.
Related Information
Certificates
Search by Lot NumberEMD Millipore Simply Rapid MQuant and MColorpHast Mobile Analysis System