pH is one of the most important and most frequently measured physiochemical parameters in the meat industry, particularly with regard to shelf life and meat quality. A combination ion selective electrode (ISE) is used most often for this purpose. Ion-sensitive field-effect transistor technology (ISFET) is used in a newer type of pH electrode. This work uses the measurement of pork, poultry and fish to compare various parameters of pH determination using the two types of electrode. Differences were observed in the measured values of pH, the electrode stabilisation time and other parameters relating to practical aspects of their use. The ISFET electrode proved to be more stable with a significantly shorter stabilisation time and consistently higher measurement accuracy (lower variability) than the glass electrode. By excluding easily breakable materials, ISFET electrodes also make it possible to take measurements in solid materials without the risk of breakage and to perform sterilisation.
022016 103 107
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