Hanna HI98263 Foodcare | Bluetooth pH & Temperature Meter for Meat

Meat processors often need pH results at several production points, and manually rewriting readings later adds work and increases transcription errors. The Hanna HI98263 Foodcare Bluetooth pH/Temperature Meter combines direct meat measurement with digital data-transfer options for a more efficient QC workflow.

The supplied FC2323 food electrode is paired with the FC099 stainless steel piercing blade, allowing direct penetration into meat and other dense semi-solids while protecting the sensing bulb. The meter measures with resolution down to 0.001 pH, provides automatic temperature compensation, five-point calibration and up to 200 logged samples. Its IP67 enclosure suits wet food-processing environments, while connectivity supports opto-isolated USB and Bluetooth data transfer.

If traceable meat pH testing needs easier electronic handling of results, buy Hanna HI98263 from Kamadi Pakistan.

Connected Meat pH Meter Selection Guide

Choose HI98263 when meat pH measurement plus Bluetooth-capable data transfer is valuable to your QC workflow. If Bluetooth is unnecessary, HI98163 provides a dedicated meat solution with conventional PC transfer.

Key Features

• Bluetooth-enabled meat pH measurement
  
• FC2323 application-specific food probe
  
• FC099 stainless steel piercing blade supplied
  
• Resolution down to 0.001 pH
  
• IP67 waterproof enclosure
  

Technical Specifications

• Model: HI98263
  
• pH Range: -2.0–20.0 / -2.00–20.00 / -2.000–20.000 pH
  
• pH Resolution: 0.1 / 0.01 / 0.001 pH
  
• pH Accuracy: ±0.1 / ±0.01 / ±0.002 pH
  
• mV Range: ±2000 mV
  
• Temperature Range: -20.0–120.0°C
  
• Calibration: Up to 5 points
  
• Logging: 100 pH + 100 mV samples
  
• Connectivity: Opto-isolated USB / Bluetooth transfer
  
• Protection: IP67
  

Applications

• Meat processing
  
• Slaughterhouses
  
• Meat maturation monitoring
  
• Food QC laboratories
  
• HACCP meat inspection
  

Professional Tip: Use the stainless piercing blade for dense meat rather than forcing the pH glass directly into the product, and sanitize the blade between samples to reduce cross-contamination.