Any pH measurement taken within semi-solid and solid foods such as cheeses, meat, and sausages can be made easier by the Puncture Knife from Xylem Analytics. Available with or without an integrated temperature sensor.
The determination of the pH value is one of the most important analyses in the quality control of food. WTW offers special puncture electrodes, such as the variants of the BlueLine 21 pH. These are also available with an integrated temperature sensor, which contributes greatly to the measurement safety in the measurement in chilled foods.
The pH measurement in semi-solid and solid foods such as meat, sausage and cheese is optimised by our puncture knife. This is especially designed for electrodes of type BlueLine 21 pH. In addition to extending the lifetime of the electrode, the puncture knife significantly increases safety and ease-of-use during measurement.