Meat freshness measurement by detection of pigment changes by illuminating meat and detecting pigment according to different wavelengths

Patent Report

Plastic composition for food packaging contains cellulose ester triacetin plasticizer, calcium stearate, ultramarine and titanium Sealed Air Corp. WO-9204254; 19 March 1992

A pad absorbs juices from food contained in packages. It comprises a layer of liquid impervious plastic film and a layer of wet strength paper peripherally secured and sandwiching between them an absorbent mat. The plastic film serves as a barrier between the food and absorbent mat to isolate the food from the absorbed juices. The wet strength paper absorbs and wicks the juices into the pad for absorption by the mat. 063

Bacteria-killing method in foodstuffs pressure for at least one minute Norvidan Mach BV

NL-9001674; 17 February

- subjects to very low

1992

Intestinal bacteria in foodstuffs and their ingredients are killed by subjecting the latter to a pressure of
Neural network supervisory process control method using automatic set point adjustment to provide process control Du Pont de Nemours Co.

WO-9202865; 20 February

1992

The computer neural network process control method trains a neural network using a training set based on a set of laboratory data. The neural network detects the availability of new training data and constructs a training set by retrieving the corresponding input data. 065

Disinfectant for food manufacturing environment comprises absolute ethanol and e.g. poliricin, glycerine and basic protein Chisso Corp.

JP-4018003; 22 January

1992

Disinfectant comprises absolute ethanol or aqueous ethanol having a concentration of ethanol of at least 30wt % with at least one compound from each of the groups (A)-(C) in an amount of compound of each group of O.Ol-lOwt% Gp (A) is poliricin, preferably epsilon-poliricin, or its salt, preferably (in) organic salt of epsilon-poliricin, Gp (B) is glycerine or middle or lower fatty acid ester of diglycerine, preferably diglycerine monocaprylate; Gp (C) is basic protein having antimicrobial activity, preferably protamin extracted from salmon roe. 066

Measuring animal carcass freshness by measuring reflectance of carcass at frequency affected by cell membrane and frequency not affected by cell membrane Agency of Ind. Sci. Tech.

JP-4015522; 20 January

1992

Complex reflectance of an animal carcass is measured several times at a frequency which is affected by the presence of cell membrane and at a frequency which is not affected by the presence of cell membrane. From the statistical propertics of 226

the electrical constants obtained by processing the measured complex reflectance values, the freshness of the animal carcass is measured quantitatively. 067 Freshness determination of raw or frozen food by analysing decomposition products of adenosine triphosphate Shokuhin Sangyo Cen. JP-2003960; 24 January 1992

Measurement of freshness of flesh consists of extracting decomposed material (sample) being derived from adenosine triphosphate (ATP) from the flesh to be measured, detecting the reduced degree (dl) of dissolved oxygen (DO) which is caused by xanthine oxidase (X0) which has been added to the sample, computing the quantity of hypoxanthine (Hx) which is one factor for freshness indexes, from dl, detecting the reduced degree (d2) of DO which is caused by ZO and nucleoside phosphorylase (NP) which has been added to the sample, computing the quantity of inosine (HxR) which is one factor for the freshness indexes from d2, detecting the reduced degree (d3) of DFO which is caused by X0, NP and alkaline phosphatase (AP) which have been added to the sample and computing the quantity of inosinic acid (IMP) which is one factor for the freshness indeces from d3. 068 Meat freshness measurement by detection of pigment changes by illuminating meat and detecting pigment according to different wavelengths Sumitomo Elec. Ind. KK US-5088822; 18 February 1992

Apparatus for measuring meat freshness detects changes in meat pigment content by means of applied light, and reflected light processed by a calculator. Specifically the contents of myogloblin, oxymyogoblin and metmyogoblin are calculated. 069

Mechanism for accurate product weighing-labelling includes three sections each with horizontal conveyor belt and paired vertical control belts Ossid Corp. US-5086855; I I February 1992 070

Computer based process control system uses neural network, with expert system to make decision on process to control controller Du Pont de Nemours Co. WO-9202863; 20 February 1992 071

Continuous temperature control of chocolate compound and process plant by passing chocolate through column with cooling, final cooling and heating levels, while temperature at final cooling is held constant Sollich & Co. KG GMB

EP-472886; 4 March 1992

072

Fluidized bed for sorting peanuts by weight has inclined screen forming fluidized bed on which underweight nuts are sup ported and gravitate to weir at lower end for removal Golden Peanut Co. US-508735 I ; 1I February 1992 073

Detection of viable microorganism e.g. Escherichia co/i by preparing sample, adding non fluorescent dye, reacting with enzyme, inducing fluorescence etc. Univ. of Cincinnati US-5089395; I8 February 1992 074

Food Control - Vol3 No 4 1992