Meat Moisture Rapid Tester ZW-SFinstructions

1 Meat Moisture Rapid Tester ZW-SFScope of application: This method is applicable toLivestock and poultry meat contains water*Quick on-site inspection.The presence of water injected meat in the market is a food safety hazard. If clean water is injected, consumers will only suffer economic losses. If unclean water is injected, it will pose a threat to consumers' physical health.

2 Method principle: NormalThe moisture content of livestock and poultry meat has a certain regularity in the distance of siphoning and unfolding on the test paperWhen the tested sample exceeds the conventional value of this rule, it can be inferred that the moisture content of the sample exceeds the limit value.

4 Operation method:Make a small incision on the cross-section of the muscle (lean meat) being tested, insert the test paper into a depth of about 1cm (maximum depth 1.15cm), gently bring the two sides of the flesh close to the test paper, wait for 2 minutes, and visually or with a ruler measure the water absorption height of the test paper above the surface of the flesh.

6.1The depth of the incision should be greater than 1cm.

6.2Commercial chicken often has a damp exterior, and the skin area cannot represent the degree of moisture in the body. The skin area should not be placed close to paper.

8 Product storage and shelf life:Reagent closed light at room temperatureSave, with a validity period of3Year.