HP607The meat quality pressure gauge

The meat quality pressure gauge is a specialized instrument for testing the water compression performance of meat products. This machine is also known as a meat grade hydraulic tester, muscle dehydration rate tester, water retention tester, meat infinite compression tester, meat quality pressure tester, and meat compression tester.

Water retention is an important trait of meat quality, which directly affects the yield of meat processing and also affects the tenderness of muscles. The level of hydraulic power in the muscle system depends on the pH of the muscles after slaughter. The pressurized weight method is commonly used in China to measure muscle dehydration rate, in order to estimate the hydraulic capacity of muscles. That is, the higher the dehydration rate, the lower the hydraulic capacity. Hydraulic pressure (%)=(pre compression meat sample weight - post compression meat sample weight) ÷ pre compression meat sample weight x 100%. Hydraulic retention: Refers to the ability of muscle proteins to maintain moisture under external forces. The hydraulic retention of muscles is measured by storage loss, cooked meat rate, and water loss rate. This machine is an ideal testing equipment for food manufacturers, commercial inspection, universities, scientific research and other departments.

Meat pressure gauge:

Standard: NY/T821-2004 Technical Specification for Determination of Pig Muscle Quality, item 6.3.1.2, hydraulic and water loss rate using pressure method.

In item A.5.3.4 of the objective evaluation method for the edible quality of meat in NY/T2793-2015, the water loss rate under pressure.

The meat pressure gauge is a product feature:

1. Using high-precision force sensors, the accuracy is controlled at<0.5% when leaving the factory, which is better than ± 1% of the ISO standard.

2. Precision ball screw drive, upper and lower pressure plates, and reasonable design ensure the durability of the instrument.

3. The touch screen displays in Chinese, and the pressure can be set to pressurize the sample. When the pressure reaches the set time or deformation amount, the instrument automatically stops to achieve fully automatic testing. It has the function of testing data statistics and processing, and is output by a micro printer.

4. By using high-performance motors, the instrument ensures precise transmission and fast and efficient testing.

5. Sampling knife: Random free circular rotating stainless steel knife (￥ 25.23mm), convenient for taking meat samples, durable.

Technical parameters of meat quality pressure gauge:

Measurement range: (0~3000) N

Resolution: 0.1N

Accuracy of indication: ± 1%,

Test speed: (1-300) mm/min

Parallelism of upper and lower pressure plates:<0.05mm

Pressurization time: (1-3600) s

Deformation: (1-70) mm

Maximum distance between upper and lower pressure plates: 70mm

Diameter of upper and lower pressure plates: 128 mm

External dimensions: approximately 290mm x 303mm x 590mm

Mass: approximately 55kg