...the
art
of
distell
‐
ing...
Freshness
Meter
User
Manual
Page
11
5.
Place
the
base
of
the
meter
firmly
on
the
fish
so
that
it
lies
flat
against
the
surface
and
parallel
to
the
lateral
line
at
a
thick,
fleshy
part
of
the
fish.
The
best
position
is
at
the
shoulder
area
within
the
first
third
of
the
fish,
in
the
region
of
the
lateral
line,
as
shown
in
the
illustration
below.
Avoid
the
head
and
belly
cavity
regions.
6.
If
this
is
the
first
reading
after
the
meter
has
been
in
a
warm
place,
hold
the
probe
head
against
the
fish
for
10
‐
20
seconds,
to
allow
the
sensor
to
cool
down
before
pressing
the
Read
/
Yes
button.
7.
To
measure
individual
fish,
set
the
Freshness
Meter
to
read
3
samples
(see
the
section
for
details),
place
the
meter
at
the
recommended
measurement
site,
and
take
measurements
three
times.
The
individual
values
and
the
average
value
will
be
stored
in
the
meter
for
downloading.
When
the
average
value
is
shown
on
the
display
press
Read
/
Yes
to
take
more
readings
on
a
different
fish
or
press
Reset
/
No
to
finish.
8.
Avoid
pressing
the
READ
button
when
the
meter
is
not
in
contact
with
a
fish.
If
there
is
a
thick
layer
of
slime
on
the
probe
head
it
may
conduct
enough
current
to
act
as
if
the
electrodes
were
in
contact
with
a
fish
and
a
measurement
will
be
made.
9.
Switch
the
meter
off
after
use
to
retain
the
charge
in
the
battery.
Normally
three
readings
are
recommended.
We
have
found
that
this
gives
the
best
balance
between
accuracy
and
speed.
You
can
change
the
number
of
readings
that
the
meter
will
take
before
averaging
by
using
the
‘Samples’
menu
option.
See
the
section
for
more
details.
The
Freshness
Meter
can
store
up
to
1000
sets
of
readings.
These
can
be
downloaded
to
a
PC
running
the
Data
Management
System.
See
the
section
for
more
information
on
how
to
do
this.
There
is
also
an
option
to
download
the
data
in
real
time,
i.e.
as
the
readings
are
taken,
and
this
is
covered
in
the
same
section.
Comparing
the
meter
with
laboratory
analysis
If
you
wish
to
compare
the
results
achieved
using
the
Freshness
Meter
with
a
laboratory
procedure,
it
is
important
that
the
entire
fish
carcass
sample
is
packaged
and
sent
to
the
laboratory
for
the
analysis.
The
sample
should
be
stored
in
a
sealed
polythene
bag
immediately
after
measurement
and
the
temperature
of
the
sample
should
be
maintained
as
close
to
0°C
as
possible.
This
will
ensure
that
spoilage
of
the
sample
is
reduced
as
far
as
possible.
Important:
Do
not
allow
the
sample
to
freeze.
The
whole
carcass
of
the
fish
/
fillet
should
be
received
at
the
laboratory
properly
packed
and
sealed,
and
the
current
‘age
from
death’
of
the
sample
should
be
ascertained
using
standard
laboratory
methods,
e.g.
TVBN,
etc.
If
the
results
from
the
Laboratory
do
not
compare
favourably
with
your
meter
check
the
meter‘s
use
as
follows:
•
Is
the
operator
proficient
in
the
use
of
the
Fish
Freshness
Meter?
•
Is
the
fish
species
the
same
as
that
quoted
on
your
Organoleptic
Chart?
