Universal pH tester | also suitable for meat, sausages and cheese

This pocket sized universal pH tester can be used for all types of fermentation (including meats and cheeses). Comes with everything you need to get started measuring right away.

pH? Oh no, I thought I got rid of that after High School!

Not quite, and keep reading if you like dry-cured sausages. Everybody likes sausages, so allow us to explain the importance of pH in the pH meat tester.

The pH is a measure of the acidity of an aqueous solution. The pH of water is around 7 at room temperature. At room temperature, acidic solutions have a pH lower than 7, and thus a high acidity.  So water has a pH of 7, beer is between 4.5 and 5, vinegar is around 3, and battery acid is around 0.5. The pH is a logarithmic scale, meaning that a drop of 1 pH point is 10x more acidic. You can use this pH tester to measure the acidity of your fermenting sausages. The pH must drop sufficiently through fermentation to ensure that unwanted microorganisms cannot multiply.

The type of pH tester you need must be able to measure the pH in semi-solid substances, a so-called “stick model”. The simpler, and cheaper ones, only work for liquids. So measuring the pH of your sausage or cheese is difficult with simple pH strips or a regular pH meter.

About pH and sausages

Acidity plays an important role in many forms of fermentation. The lower the pH, the more acidic your product. The more acidic your product, the safer your product. The pH of your sausage should drop at least below 5.3 after fermentation. Any pH of between 4.8 and 5.3 is fine. Lower is also allowed, but you will probably taste that a bit. Higher is not advised as it would be unsafe to eat.

About this universal pH tester for meat and cheese

This pH tester is specially designed for measuring the pH during meat processing processes such as making dry sausage or cheese, a so-called “stick model”.  The conical tip ensures easy penetration into solid and semi-solid materials, which is necessary if you want to take a direct measurement in meat or cheese, unlike regular pH testers that can only measure liquids.

This pH tester is not exclusive to meat and cheese, it can measure everything!

How do you use the universal pH tester?

Designed to bring simplicity to pH testing of meat, this pocket-sized meat pH Tester is built to last. Upon insertion, the meat tester is automatically temperature calibrated. An onscreen stability indicator ensures the highest level of confidence in your results. The selectable auto-off feature prolongs battery life for peace of mind and energy savings if the meter is accidentally left on.

1. Before testing: calibrate your pH meter (see the instructions below on how to do so).
2. Carefully rinse the calibration liquid with slow-running tapwater.
3. Take your measurements
4. Store the tip of the pH meter with a few drops of pH storage solution (included)

How to take care of your pH tester

Please read this carefully, as not taking care of your pH tester will greatly reduce its lifespan and you will lose your warranty.

• When not in use, always keep the tip of your pH tester covered in the included storage solution. (Inclue
• Regularly calibrate your pH tester

What can you use this pH tester on?

This pH tester is universal, it can be used on ALL fermented products, from fermented vegetables, to yoghurts, to vinegars to – unlike most testers – meats, cheeses and dough.

Contents & details

Comes with a ph calibration set and , but without batteries (2x AAA)

• ±0.2 pH accuracy
• pH Range: 0.00 to 14.00 pH
• 0,1°C – 50°C; 32.1°F –  122°F

What batteries do I need for this pH tester?

• 2 simple AAA batteries. sold everywhere.

What’s in the box?

• One meat/cheese pH tester
• Instruction manual (English)
• 2x pH calibration set (6.86 and 4.01)
• Storage solution + Storage solution tip
• Probe cleaner
• Tip protector

Looking for a premium pH tester?

Check out our premium pH tester from Hanna, world leader in laboratory testing and measuring equipment.

Online English spoken dry cured sausage making workshop

During this English spoken masterclass you will learn the theory and practice of making cured dry sausages such as salami’s, fuet, chorizo, pepperoni and summers sausages at home. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and sausagemaking,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions.Click here for more info.