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The measurement of pH of freshly slaughtered meat is extremely important to ascertain meat qualities such as texture, grade and flavor. Existing types of pH electrodes are unsuitable for this application because their construction, usually unprotected glass, are extremely vulnerable to breakage, thereby causing contamination of the meat either from the glass, the internal electrolyte, or both. To alleviate this problem, we have developed the KNIpHE. |
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