5 replies to this topic

[HectorJrGuzman]

Hi everyone!

 

I'm new to this community and am excited to learn more from what everyone says. I need some help on something we're doing that I feel like can be done a lot better. Currently we are using a Thermo Scientific Orion Star A111 pH Benchtop Meter paired with a gel filled Bluelab pH Probe. My issue is I feel like there is a standard or faster way of testing for pH. I've looked into Hanna Instruments, but I don't know if this would work for our application. We're testing to ensure accurate measurement and verification of product pH using AOAC Official Method 981.12, and to confirm compliance with the Critical Control Point for snack stick product release.

 

This is the testing process: 

1. Homogenize sample in the blender 

2. Mix 10g of sample with 100mL of distilled water in a beaker

3. Stir to ensure consistency

4. Rinse and blot electrode

5. Immerse electrode in prepared sample

6. Wait for a stable reading

7. Record CCP reading

8. Rinse and clean electrode between samples

9. Be sure to store electrode in storage solution (never dry).

 

Please let me know if this can be modernized or improved on. Thank you all and have a good day!

Edited by HectorJrGuzman, 02 July 2026 - 03:19 PM.

[GMO]

Are you producing some kind of fermented meat product? Like a salami? Not something I am familiar with but I'm wondering why pH? Are the time the pH needs to development and the total acidity not factors? Please explain more as it's super interesting. But I'm wondering whether if you titrate your sample that may be better, The dilution would then be taken into account too.

[Scampi]

Unfortunately, what you're doing is as good as it gets with pH monitoring

 

The meters tend to be VERY slow and finicky to maintain

 

The only thing you didn't mention is calibrating your pH meter, and for your situation I would suggest daily

[HectorJrGuzman]

Unfortunately, what you're doing is as good as it gets with pH monitoring

 

The meters tend to be VERY slow and finicky to maintain

 

The only thing you didn't mention is calibrating your pH meter, and for your situation I would suggest daily

We calibrate everyday 2 points before use.

Also, its for beef sticks with lactic acid.

Do you think switching to the (Milwaukee MA920B/1 Direct Stick Measurement pH Probe) would work better? My background is dietary supplements and the brewery industry, and looking at our process now seems wrong in my opinion. We essentially are using a soil meter probe which I think is odd, they also store it in a cup of distilled water which I know is a huge no no. When taking a sample my wonder is how effective is the acidity from the meat actually releasing into the water to then measure? Would the Hanna HALO2 work better? 

[HectorJrGuzman]

Are you producing some kind of fermented meat product? Like a salami? Not something I am familiar with but I'm wondering why pH? Are the time the pH needs to development and the total acidity not factors? Please explain more as it's super interesting. But I'm wondering whether if you titrate your sample that may be better, The dilution would then be taken into account too.

Fermented/Acidified beef sticks!

We have to hit a certain pH number along with water activity in order to safely release this type of product.

Time and temperature is the "titration".

Edited by HectorJrGuzman, 06 July 2026 - 03:52 PM.

[G M]

We calibrate everyday 2 points before use.

Also, its for beef sticks with lactic acid.

Do you think switching to the (Milwaukee MA920B/1 Direct Stick Measurement pH Probe) would work better? My background is dietary supplements and the brewery industry, and looking at our process now seems wrong in my opinion. We essentially are using a soil meter probe which I think is odd, they also store it in a cup of distilled water which I know is a huge no no. When taking a sample my wonder is how effective is the acidity from the meat actually releasing into the water to then measure? Would the Hanna HALO2 work better? 

 

Like Scampi says this is a pretty standard procedure.  The probe being for 'soil' rather than marketed for food doesn't mean much, the range of reactive chemicals is pretty similar.

 

Cleaning and storing the probe properly will help.  Beyond that a modest holding time or placing the sample in a stomacher to achieve a more thorough homogenization might make a small difference.