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Dissolved oxygen meters play a large role in brewery QC of the final packaged products as well as oxygenation of wort pre-fermentation. Although cheaper DO meters can be used to find the PPM(parts per million) of oxygen in the wort pre-fermentation, more expensive advanced equipment is needed post fermentation as you'll need equipment that is capable of reading much lower levels of DO on a ppb level. When monitoring DO its crucial to be under 100 ppb packaged DO and for hop driven beers its ideal to be under 50 ppb or else you risk oxidation and other off flavors associated with oxygen.
During DO packaging testing, Justin Amaral found that breweries have issues with DO coming directly from their canning/bottling system. The most common factor found in high DO readings was in proper purging of lines when starting up the machines or taking a break as well as mechanical failure.
===Orbital Shaker===