Model 340

Manufactured by Mettler Toledo

Sourced in Switzerland, United States

The Model 340 is a precision scale designed for laboratory use. It provides accurate weight measurements within a defined range. The core function of the Model 340 is to serve as a weighing instrument for laboratory applications.

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Spelling variants of this product

Model 340 pH meter (4 citations)

72 protocols using model 340

Baked Egg Whites Physicochemical Analysis

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The pH values were determined by homogenizing 3 g of each sample with 27 mL distilled water using a pH meter (Model 340, Mettler-Toledo GmbH, Switzerland) that was calibrated with 3 different standard pH solutions (4.0, 7.0 and 9.25).
Water activity (a_w) was determined using a water activity analyzer (Lab Master-aw, Novasina, Switzerland). The surface color of baked egg whites was measured using a chromameter (CR-400, Minolta, Japan) standardized with a white plate (Y=93.5, X=0.3132, y=0.3198). Five measurements were taken and results were expressed according to the Commission International de l’Eclairage (CIE) system and reported as CIE L* (lightness), CIE a* (redness), CIE b* (yellowness).

Kang G., Seong P.N., Cho S., Ham H.J., Kang S.M., Kim D., Park B.Y, & Ba H.V. (2016). Effect of Ultra-sonication Treatment on the Quality Characteristics of Baked Eggs. Korean Journal for Food Science of Animal Resources, 36(4), 458-462.

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Physicochemical Analysis of Dry-Cured Loins

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Moisture, protein, fat and ash contents were determined according to the procedures recommended by the AOAC international method (2000 ).
Water activity (a_w) of the dry-cured loins was determined at 25°C with a Novasina measuring instrument (model AW SPRINT-TH 300, Pfaffikon, Switzerland). Calibration was done by using several saturated solutions of known a_w.
The pH value of dry-cured loin at different ripening periods was determined in triplicates using a pH meter (Model 340, Mettler-Toledo GmbH, Schwerzenbach, Switzerland). The pH was measured after homogenizing 3 g of each sample with 27 mL of distilled water for 30 s using a homogenizer (Polytron MR-2100, Kinematica AG, Lucerne, Switzerland).

Seong P.N., Park K.M., Kang G.H., Cho S.H., Park B.Y, & Van Ba H. (2015). The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-cured Loin. Asian-Australasian Journal of Animal Sciences, 28(5), 677-685.

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Chicken Nugget Homogenization and pH Measurement

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First, a 5 g sample of the prepared chicken nugget was ground and homogenized with distilled water (20 mL) for 1 min (Ultra-Turrax^® T25, Janke & Kunkel, Germany), and the pH wad measured using a pH meter (Model 340, Mettler-Toledo GmbH Analytical, Switzerland). All determinations were performed in triplicate, and the results are expressed as the mean and standard deviation.

Kim H.Y., Kim K.J., Lee J.W., Kim G.W., Choe J.H., Kim H.W., Yoon Y, & Kim C.J. (2015). Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture. Korean Journal for Food Science of Animal Resources, 35(1), 19-26.

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pH Measurement of Cooked Samples

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The pH values were measured by sampling 5 g of cooked sample and homogenizing with 20 mL distilled water for 60 s at 8,000 rpm speed (Ultra-Turrax T25, Janke & Kunkel, Staufen im Breisgau, Germany). The pH value of the cooked sample was determined using an electronic pH meter (Model 340, Mettler-Toledo GmbH, Greifensee, Swizerland).

Jeong T.J., Kim T.K., Kim H.W, & Choi Y.S. (2019). Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham. Asian-Australasian Journal of Animal Sciences, 33(4), 662-669.

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Fermented Jujube Juice Characteristics

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All the samples were centrifuged (7783×g for 10 min) for the analysis of fermented jujube juice characteristics (Settanni et al., 2012) . Soluble solid was analyzed using a refractometer according to AOAC guidelines. The pH was measured using a pH meter (Model 340, Mettler Toledo Gmb H, Schwerzenbach, Switzerland) and the titratable acidity (expressed as g kg -1 tartaric acid) was determined using the AOAC Official Method 962.12.
Ethanol contents were determined using an Agilent Model 7890B GC with reference to the national standard GB 5009. 225-2016 225- (SAC, 2016) ) published by the Standardization Administration of China. Briefly, the fermentation broth was filtered by organic membrane (0.45μm, PTFE) and then put into gas phase vial (2 mL, 9-425 transparent thread chromatographic injection vial). Chromatographic conditions are as follows: Agilent HP-INNOWax column (60 m × 0.25 mm × 0.25 μm, Agilent J&W, USA); column temperature, 50°C; temperature of gasifier and detector, 240°C, carrier gas (high purity nitrogen) flow rate, 30 mL/min; H2 flow rate, 30 mL/min; air flow rate, 300 mL/min. Ethanol were detected using a FID detector.

Guan X., Liu Y., Lu Y., Wang S., Jin J., Wang J., & Li R. (2020). Screening of Saccharomyces cerevisiae: A Strategy to Enhance Flavour of Jujube Liquor. American journal of biochemistry & biotechnology/American journal of biochemistry and biotechnology, 16(3), 322-331.

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Determining pH of Cooked Pork Patties

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The pH values of cooked pork patties were determined with a pH meter (Model 340, Mettler-Toledo GmbH, Switzerland). The pH values of samples were measured by blending a 5 g sample with 20 mL distilled water for 30 s in a homogenizer at 8,000 rpm (Ultra-Turrax SK15, Janke & Kunkel, Germany).

Lee C.H., Hwang K.E., Kim H.W., Song D.H., Kim Y.J., Ham Y.K., Choi Y.S., Jang S.J., Jeong T.J, & Kim C.J. (2016). Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties. Korean Journal for Food Science of Animal Resources, 36(3), 359-368.

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pH Measurement of Cured Pork Loin

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Homogenate of cured pork loins (5 g in 20 mL distilled water) on raw and cooked were used for pH measurement. All determinations were performed in triplicates. The pH meter (Model 340, Mettler-Toledo GmbH, Greifensee, Switzerland) was used for measuring.

Kim T.K., Hwang K.E., Song D.H., Ham Y.K., Kim Y.B., Paik H.D, & Choi Y.S. (2019). Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin. Asian-Australasian Journal of Animal Sciences, 32(12), 1933-1941.

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pH Determination of Jerky Samples

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pH values of raw and dried jerky were determined with a pH meter (Model 340, Mettler-Toledo GmbH, Switzerland). The pH values of samples were measured by blending a 5 g sample with 50 mL distilled water for 60 s in a homogenizer at 8,000 rpm (Ultra-Turrax SK15, Janke& Kunkel, Germany).

Jang S.J., Kim H.W., Hwang K.E., Song D.H., Kim Y.J., Ham Y.K., Lim Y.B., Jeong T.J., Kim S.Y, & Kim C.J. (2015). Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky. Korean Journal for Food Science of Animal Resources, 35(5), 622-629.

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pH and Color Measurement Calibration

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The pH values were measured using a pH meter (Model 340, Mettler-Toledo, Greifensee, Switzerland). Five recordings were taken per sample, and the mean value was calculated. Before measurements the instrument was calibrated against pH 4.01 and 7.00 buffers.
The color values were determined using a CIE color reader (Model CR-10, Minolta, Osaka, Japan). CIE L*, CIE a*, and CIE b* were measured six times, and a mean value was calculated. Before measurement, the instrument was calibrated against a standard white color plate (CIE L*=94.8, CIE a*=1.0, and CIE b*=0.1).

Kim G.H, & Chin K.B. (2024). Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages. Food Science of Animal Resources, 44(3), 586-606.

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pH Measurement of Batter and Sausage

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The pH values of batter and sausage were measured in a homogenate prepared with 5 g of sample and distilled water (20 mL), using a pH meter (Model 340, Mettler-Toledo GmbH, Schwerzenbach, Switzerland). All determinations were performed in triplicate.

Choi M.S., Choi Y.S., Kim H.W., Hwang K.E., Song D.H., n Lee S.Y, & Kim C.J. (2014). Effects of Replacing Pork Back Fat with Brewer's Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages. Korean Journal for Food Science of Animal Resources, 34(2), 158-165.

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