AK112
Max Meat - Portable pH Meter for Meat
Portable pH, ORP and temperature meter with a blade electrode for direct penetration into meats, mature cheeses, fish and semi-frozen products.
-2.00 to 16.00 pHpH Range
± 0.01 pHpH Accuracy
Max Meat - Portable pH Meter for Meat
Portable pH, ORP and temperature meter with a blade electrode for direct penetration into meats, mature cheeses, fish and semi-frozen products.
The AK112 Max Meat was developed to make pH measurement easier in carcasses after slaughter. With an electrode designed for direct insertion into muscle, it helps quality teams monitor pH changes and identify possible differences in meat conditions.
The instrument can also be used in meat cuts during processing, allowing pH checks at different stages of production.
The AK112 uses a combined Ag/AgCl electrode with a stainless steel knife, designed to penetrate the muscle without grinding or preparing the sample.
Its shape makes it easier to measure carcasses and meat cuts, allowing the electrode to reach internal areas and check pH at the point defined by the quality control procedure.
This reduces analysis time and allows measurements to be taken directly in slaughter, processing, and quality control areas.
The PVC junction has a low adhesion surface that helps reduce the buildup of proteins and fat compared with conventional fiber junctions.
This supports a consistent electrode response during frequent measurements in carcasses and meat products and helps reduce interruptions caused by junction blockage.
Protein and fat residues may build up on the electrode surface and junction during use. A pepsin cleaning solution can be used to help remove these residues, following the recommended care instructions.
Proper cleaning helps preserve electrode response and reduces the risk of unstable readings caused by residue buildup over time.
The AK112 supports calibration with USA and NIST standards in acidic, neutral, and alkaline ranges. This allows the instrument to be adjusted according to the pH range used in each quality control routine.
The electrode performance indicator helps users check the electrode during calibration and identify possible changes before measurements begin.
Electrode response can change with sample temperature. The AK112 offers automatic or manual temperature compensation from 0 to 80 °C to account for this variation during measurement.
This makes it easier to check carcasses and meat products at different temperatures and reduces the need for manual corrections during routine use.
The backlight display shows pH and temperature at the same time, making results easy to read under different lighting conditions. The stability indicator helps users identify when the result is ready to be recorded, while the HOLD function keeps the value on the display for convenient viewing.
The internal memory stores up to 100 results, allowing measurements taken during the shift to be reviewed directly on the instrument.
With IP65 protection, battery operation, and a portable design, the AK112 can be used in slaughterhouses, processing areas, and quality control laboratories.
This allows users to take measurements close to the carcass or product without carrying the sample to a bench meter.
The AK112 comes with a storage and carrying case, a knife electrode for meat samples, pH 4, 7, and 10 calibration solutions, and KCl solution for electrode storage.
The complete set keeps the instrument and accessories organized and protected, with the main items required for calibration, measurement, transport, and electrode care already included.
With a knife electrode, PVC junction, calibration at up to three points, and practical features for checking measurement stability, the AK112 Max Meat provides a reliable solution for pH measurement in carcasses and meat products.
The result is a faster and more organized testing routine, with measurements taken directly in the meat and results available when quality decisions need to be made.
AK112 is a compact, portable pH meter with electrode blade for easy penetration into meats, mature cheeses, fish and semi-frozen products. Ideal for Fresh or Frozen Meats, Equipped with Blade Spear pH Electrode.
Applications
Rapid checks for dairy, beverages, sauces, and process-line compliance.
| Measurement Specifications | |||
| Parameter | Range | Resolution | Accuracy |
|---|---|---|---|
| pH | -2.00 to 16.00 pH | 0.01 pH | ± 0.01 pH |
| ORP / Redox Potential | -1999 to 1999 mV | 1 mV | ± 3 mV |
| Temperature | 0.0 to 80.0 °C | 0.1 °C | ± 0.5 °C |
| General Specifications | |
| Memory | 100 records |
| Display backlight | On/Off |
| Operating humidity | 10 to 90 % RH (non-condensing) |
| Protection rating | IP65 |
| Power supply | 9 VDC (1 × 9 V battery) |
| Dimensions | 83 x 175 x 34 mm |
| Weight | 250 g |
| Automatic temperature compensation | 0 to 80 °C |
| Manual temperature compensation | 0 to 80 °C |
| Calibration points | USA: 4.01 / 7.00 / 10.01 pH · NIST: 4.00 / 6.86 / 9.18 pH |
| Auto power-off | 10 minutes |
| Freezing the reading (HOLD) | Manual / Automatic |
| Electrode operating temperature | 0 to 50 °C |
| Charge indicator | Visual |
Replacement parts, calibration solutions, and maintenance supplies for the AK112.
Regular cleaning ensures measurement accuracy and extends electrode life. Follow this procedure periodically.
Prepare a small beaker with electrode cleaning solution (pepsin)
Leave the electrode tip immersed in the solution for 30 minutes
Rinse the electrode in distilled water
Remove excess water using a soft paper towel
Store the electrode in KCl 3M potassium chloride solution for 1 hour
Your tester is now ready for calibration — always use fresh calibration solutions
Important
Tell us what you measure and where. Our team will recommend the right instrument and configure your complete kit.
Expert consultation
Speak directly with application engineers
Custom kit configuration
Instrument, probe, solutions, and carrying case
Global shipping
Direct or through authorized distributors
