Food safety and product integrity are paramount, and to meet industry regulations there is a high standard to achieve. To comply with regulations and with HACCP plans you must test at multiple control points to ensure a safe, quality product that will reach or exceed expectations for aesthetic, shelf-life, and most importantly, integrity.
It’s not only the cows that have a lot of work to do when producing dairy products. While every type of dairy product requires a different production process, each one needs to meet particular parameters in order to ensure product integrity, shelf-life, taste, and texture. No matter the product, or the market, testing can help guarantee you deliver the perfect creation.Learn More
Measuring the pH of Cheese Blog
Measuring pH during cheese making is a vital step for better quality and safety. Hanna's specialized pH meters and electrodes are ideal tools for cheese makers.
With billions of pounds of meat consumed yearly in the United States alone, optimization of meat processing, production, and delivery is at a premium. To guarantee a quality, and more importantly safe, meat product, testing must be done at every step from carcass to shelf. Testing does not have to be time consuming; it can be quick, easy, and even continuously monitored for you so that you have the best product possible.Learn More
Monitoring pH during Meat Processing Blog
Learn how a meat processing plant was looking to update their portable pH meter for spot checking their meat products on the go. Many (though not all) tests can be portable and go where you need them throughout your production facility.
Processed foods are meant to withstand the test of time, to be safe, and to have accurate nutritional information. From raw materials and processing, to preservation and packaging, there are tests that need to be run at every stage. Acidification of foods, salt content, temperature and more must be monitored in order for the foods to have their desired lifespan, texture, flavor, and quality.Learn More