Salami Slurry Testing

	A	B	C	D	E	F	G	H	I	J
1	Salami: Daniele Genoa Salami
2
3	(1) Direct Measurement
4
5		FC2320			HI 1048			HI 11310
6		pH	mV	°C	pH	mV	°C	pH	mV	°C
7	1.00	5.03	123.00	21.30	Probe not used for direct measurement, not capable			5.00	97.90	21.20
8	2.00	4.97	126.20	21.20				4.99	98.30	21.20
9	3.00	4.95	127.20	21.00				4.99	98.00	21.10
10	4.00	4.97	126.40	21.00				5.01	97.30	20.80
11	5.00	4.98	125.70	21.10				5.01	97.40	21.00
12	6.00	4.97	126.10	21.10				5.04	95.60	21.10
13	7.00	5.00	124.30	21.30				5.09	92.90	21.00
14	8.00	5.08	119.50	20.80				5.09	92.70	20.90
15	Average	4.99	124.80	21.10				5.03	96.26	21.04
16	StDev	0.04	2.52	0.17				0.04	2.29	0.14
17
18	(2) Indirect Measurement
19	Slurry 1- 1 part meat, 2 parts water (5g:10mL)
20	(http://www.butcher-packer.com/index.php?main_page=product_info&products_id=797)
21		FC2320			HI 1048			HI 11310
22		pH	mV	°C	pH	mV	°C	pH	mV	°C
23	1.00	4.90	130.50	22.20	4.89	125.70	22.70	4.90	104.30	22.70
24	2.00	4.88	131.90	22.30	4.86	127.70	22.40	4.90	103.90	22.30
25	3.00	4.89	131.00	22.40	4.90	125.30	22.70	4.89	104.60	22.50
26	4.00	4.86	133.50	22.90	4.88	126.60	22.80	4.89	104.60	22.60
27	5.00	4.88	132.30	22.90	4.88	126.70	23.10	4.89	104.80	22.50
28	6.00	4.82	135.10	22.30	4.87	126.90	22.50	4.88	105.10	22.50
29	7.00	4.88	132.10	22.30	4.88	126.60	22.50	4.89	104.30	22.40
30	8.00	4.88	132.10	22.40	4.88	126.80	22.80	4.91	103.30	22.60
31	Average	4.87	132.31	22.46	4.88	126.54	22.69	4.89	104.36	22.51
32	StDev	0.02	1.44	0.28	0.01	0.74	0.22	0.01	0.56	0.12
33
34
35	Slurry 2- 1 part meat, 10 parts water (5g:50mL)
36		FC2320			HI 1048			HI 11310
37		pH	mV	°C	pH	mV	°C	pH	mV	°C
38	1.00	5.09	119.70	23.00	4.86	127.90	23.10	4.83	108.40	22.90
39	2.00	4.92	131.30	27.10	4.77	133.90	25.80	4.79	111.40	24.80
40	3.00	4.90	130.90	22.90	4.80	131.60	23.30	4.81	109.30	23.10
41	4.00	4.95	127.50	22.20	4.79	131.90	22.90	4.81	109.00	22.60
42	5.00	4.94	128.30	22.20	4.82	129.70	22.70	4.82	108.50	22.30
43	6.00	4.94	128.10	22.20	4.84	129.00	22.70	4.83	107.70	22.40
44	7.00	4.92	129.20	22.20	4.81	130.50	23.00	4.80	109.80	22.40
45	8.00	4.90	130.60	22.30	4.82	130.50	24.40	4.81	109.30	23.20
46	Average	4.95	128.20	23.01	4.81	130.63	23.49	4.81	109.18	22.96
47	StDev	0.06	3.71	1.68	0.03	1.86	1.08	0.01	1.11	0.82
48
49
50	Slurry 3- 1 part meat, 10 parts water w/ 30 min digestion (5g:50mL)
51	(Based on AOAC Official Method 943.02)
52		FC2320			HI 1048			HI 11310
53		pH	mV	°C	pH	mV	°C	pH	mV	°C
54	1.00	4.78	139.80	27.30	4.74	135.50	25.70	4.77	111.70	24.10
55	2.00	4.80	137.80	25.30	4.73	136.00	24.80	4.79	111.20	24.30
56	3.00	4.89	131.30	22.90	4.70	136.70	23.10	4.85	107.10	23.10
57	4.00	4.88	132.10	23.40	4.70	137.10	23.40	4.84	108.00	23.40
58	5.00	4.82	135.90	23.90	4.74	135.30	24.00	4.78	111.20	24.10
59	6.00	4.87	133.30	23.90	4.79	132.00	24.10	4.81	109.90	24.10
60	7.00	4.79	137.90	23.70	4.72	136.30	23.80	4.79	111.00	23.70
61	8.00	4.78	137.90	23.50	4.72	136.00	23.70	4.76	112.10	23.30
62	Average	4.83	135.75	24.24	4.73	135.61	24.08	4.80	110.28	23.76
63	StDev	0.05	3.14	1.42	0.03	1.57	0.83	0.03	1.81	0.45
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