HP607 Meat Hydraulic Tester

Water holding capacity is an important characteristic of meat quality, which directly affects the yield of meat processing and also affects the tenderness of muscles. The water holding capacity of muscles depends on the pH of the muscles after slaughter. In China, the pressurized weight method is commonly used to measure the water loss rate of muscles and estimate their water holding capacity, meaning that the higher the water loss rate, the lower the water holding capacity. Water holding capacity (%)=(pre pressure meat sample weight - post pressure meat sample weight) ÷ pre pressure meat sample weight × 100%. Water holding capacity: refers to the ability of muscle proteins to retain water under external forces. The water holding capacity of muscles is determined by storage loss, cooked meat rate, and water loss rate.HP607 Meat Hydraulic TesterIt is an ideal testing equipment for food packaging manufacturers, commercial inspection, universities, scientific research and other departments.

HP607Meat hydraulic analyzerProduct Features:

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

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

3. The touch screen displays in Chinese and allows for the setting of pressure to apply pressure to the sample. When the pressure reaches the set time or deformation, the instrument automatically shuts down, achieving fully automated testing. It has the function of testing data statistical processing and micro printer output.

4. Adopting high-performance motors to ensure precise transmission of the instrument, testing is fast and efficient.

Meat hydraulic testerThe HP607 meat compactor is a specialized instrument for testing the moisture compression performance of meat products. This machine is also known as a meat hydraulic tester, muscle water loss rate tester, meat pressure tester, or meat hydraulic tester (muscle water loss rate tester).The instrument adopts domestic and foreign components, supporting parts, and single-chip microcomputers for reasonable structural design,It has various functions such as parameter testing, conversion, adjustment, and display.

Water holding capacity is an important characteristic of meat quality, which directly affects the yield of meat processing and also affects the tenderness of muscles. The water holding capacity of muscles depends on the pH of the muscles after slaughter. In China, the pressurized weight method is commonly used to measure the water loss rate of muscles and estimate their water holding capacity, meaning that the higher the water loss rate, the lower the water holding capacity. Water holding capacity (%)=(pre pressure meat sample weight - post pressure meat sample weight) ÷ pre pressure meat sample weight × 100%. Water holding capacity: refers to the ability of muscle proteins to retain water under external forces. The water holding capacity of muscles is determined by storage loss, cooked meat rate, and water loss rate. This machine is an ideal testing equipment for food packaging manufacturers, commercial inspection, universities, scientific research and other departments.Applied to food packaging manufacturers, quality inspection, commercial inspection, universities, scientific research and other departments, it has been unanimously recognized by domestic and foreign users.

Technical parameters of muscle dehydration rate tester HP607