Liquid Crystal
Display
ON/OFF
Button
Maximum
Immersion
Level
Recommended
Immersion
Level
pH Probe
If pH 4.01 buffer
solution is used
as the first point
the value of the
buffer is recognized
and displayed
with the blinking
stability indicator.
If pH 7.01 buffer solution is used as
the first point
the buffer is recognized
with the blinking stability indicator.
When the reading is stable, the
stability indicator will disappear
and pH 7.01 will be calibrated.
If pH 7.01 is the only calibration point,
finish one-point procedure at right.
If using pH 4.01 as a second point,
continue two-point procedure at right.
For one-point calibration using pH 4.01 buffer go to procedure B
For one or two-point calibration using pH 7.01 buffer go to procedure A
A
B
When the
reading is stable,
the stability
indicator will
disappear.“Sto”
will be displayed
when the
calibration
is saved.
Meter will
exit to
measurement
mode and the
calibration
tag will be
displayed.
Meter will exit
to measurement
mode and the
calibration
tag will be
displayed.
Tw
o-
Po
in
t
Use pH 4.01 to
perform a two-
point calibration.
The value is
automatically
recognized and
displayed with the
blinking stability
indicator.
When the reading
is stable, the
stability indicator
will disappear.
“Sto” will be
displayed when
the calibration
is saved.
Meter will exit
to measurement
mode and the
calibration
tags will be
displayed
.
Thank You
Thank you for choosing a Hanna Instruments product. Please read this instruction
manual carefully before using this instrument.
For technical support, contact your local Hanna Instruments Office or
email us at [email protected].
To find your local Hanna Instruments Office or for additional information on
Hanna Instruments products, visit www.hannainst.com
Meter Calibration
From measurement
mode, press and
hold the ON/OFF
button until “CAL”
is displayed.
When “7.01” blinks
on the display, place
the tip of the probe
into a pH 7.01 or
4.01 buffer solution.
On
e-
Po
in
t
One-Point Calibration with pH 4.01
B
A
One or Two-Point Calibration with pH 7.01
pH 4.01 will then
blink on the display.
Ignore it and press
ON/OFF button.
Operation
Press the ON/OFF button to turn the meter on. All tags
will be displayed.
The meter will go into measurement mode: current
reading and calibrated buffers are displayed.
Range
0.0 to 14.0 pH
Resolution
0.1 pH
Accuracy
±0.2 pH @25 °C/77 °F
Calibration
Automatic, one or two-point
Electrode
Built-in probe for specific application
Battery Type
CR2032 Li-ion
Battery Life
Approximately 1000 hours of continuous use
Auto-off
8 minutes, 60 minutes or can be disabled
Environment
0 to 50 °C (32 to 122 °F); RH 95% max
Dimensions
51 x 148 x 21 mm (2 x 5.8 x 0.9“)
Weight
43 g (1.5 oz.)
Preliminary Examination
Remove the meter from the packing material and examine it carefully to make sure that
no damage has occurred during shipment. If noticeable damage is evident, contact your
local Hanna Instruments Office.
Each meter is supplied with:
• pH 4.01 buffer solution liquid sachet (2 pcs.)
• pH 7.01 buffer solution liquid sachet (2 pcs.)
• Meat, grease and fats acid cleaning solution (2 pcs.)
• Electrode storage solution, 13 mL dropper
• Electrode fill solution
• Instruction manual
• Quality certificate
Note: Save all packing material until you are sure that the instrument functions correctly.
All defective items must be returned in the original packaging with the supplied accessories.
Intended use
The meter has been specially designed for meat processing. In the meat processing
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.
Meter Overview
Preparation:
The pH electrode is shipped with a protective cap containing storage solution. Before
using the meter,
remove the protective
cap and condition the electrode by soaking the
tip (bottom 4 cm (1.5”)) in pH 7.01 buffer solution for several minutes. Then follow the
calibration procedure.
• Do not be alarmed if white crystals appear around the cap. This is normal with pH
electrodes and they dissolve when rinsed with water.
• Turn the meter on by pressing ON/OFF button.
NEVER IMMERSE THE ELECTRODE OVER THE MAXIMUM IMMERSION LEVEL.
• For best results recalibrate periodically.
• After use, rinse the electrode with water and store it with a few drops of storage
solution in the protective cap.
• Reinstall the protective cap after each use.
DO NOT USE DISTILLED OR DEIONIZED WATER FOR STORAGE PURPOSES.
Open Reference Junction with removable
sleeve design
Suspended solids can permanently clog the pores of a
ceramic reference junction. The open junction design
provides a constant junction potential and minimizes
blockage by providing an open gel interface between the
sample and internal Ag/AgCl reference. Should meat enter
into the junction, the junction can be easily cleaned and
refreshed with new bridge electrolyte.
Probe Features
PVDF Body
Polyvinylidene fluoride (PVDF) is a food grade plastic that is resistant to most chemicals
and solvents, including sodium hypochlorite. It has high abrasion resistance, mechanical
strength and resistance to ultraviolet. PVDF is also resistant to fungal growth.
Calibration
tags
Battery
indicator
Unstable
tag
Measurement
unit
Digits
Specifications
“Sto” will be
displayed when
the calibration
is saved.
