Hanna HI99163 Meat pH Portable Meter (HACCP)

Hanna HI99163 Meat pH Portable Meter – HACCP-Compliant pH Testing for Meat Processing and Quality Control

The Hanna HI99163 Meat pH Portable Meter (HACCP) is a compact, portable pH and temperature meter specifically designed for meat processing, inspection, and HACCP food safety monitoring. This robust device provides accurate pH readings directly in meat and semi-solid samples, making it ideal for slaughterhouses, meat packaging facilities, food laboratories, and quality control environments.

Equipped with a HI1414D/50 pre-amplified food-grade pH electrode, the HI99163 is optimized for measuring pH in high-protein, viscous, and low-moisture samples with minimal maintenance and high reliability—even in harsh processing conditions.

Key Features

• Designed for Meat Industry Applications

  • Ideal for raw meat, processed meat, sausages, and cured products

  • Supports HACCP food safety protocols through precise pH monitoring

• Food-Safe pH Electrode with Temperature Sensor

  • HI1414D/50 pH probe includes:

    • Glass body for chemical resistance

    • Built-in temperature sensor for ATC

    • Open junction design to reduce clogging in fat-rich samples

    • Quick-connect DIN connector and 1 m (3.3 ft) cable

• High Precision and Stability

  • pH Range: –2.00 to 16.00

  • Resolution: 0.01 pH

  • Accuracy: ±0.02 pH

  • Temperature Range: –5.0 to 105.0 °C (23 to 221 °F)

  • Accuracy: ±0.5 °C (≤60 °C)

• Automatic Temperature Compensation (ATC)

  • Ensures reliable readings during cold storage or fresh meat processing

• Quick and Simple Calibration

  • One or two-point automatic calibration

  • Supports both standard (pH 4.01 / 7.01 / 10.01) and NIST (pH 4.01 / 6.86 / 9.18) buffers

• Rugged, Waterproof Design

  • IP67-rated casing for harsh meat processing environments

  • Operates under 100% relative humidity

• Efficient and Long-Lasting

  • Powered by 3 x AAA batteries

  • Up to 1200 hours of continuous use

  • Auto-off function after 8 minutes of inactivity

Technical Specifications

Ideal Applications

• Meat Processing Plants – pH testing during curing, fermentation, and product grading

• Slaughterhouses & QA Labs – Determine meat freshness and post-mortem pH decline

• Cold Storage Facilities – Accurate pH readings of chilled or frozen meats

• HACCP Programs – Verify critical control points related to meat acidity and safety

• Food Research & Development – pH monitoring for product development and standardization