From the pH of carcases to the Nitrate content in processed meat there are many applications that require electrochemistry techniques. Nitrate and Nitrite in processed meat are key to determine the freshness of the product whilst Chloride and pH are valuable indicators for good Quality Control. Regulatory demands means that Sodium concentration has to be displayed on labels. Direct determination or indirect in the form of Conductivity or Chloride measurement are therefore common food industry tests.