METHOD AND SYSTEM FOR THE DETERMINATION OF PALATABILITY
First Claim
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1. A method of determining and monitoring palatability of a foodstuff biological entity including at least a portion a a live or previously-live organism, comprising the steps of:
- subjecting said foodstuff biological entity to bioelectrical impedance analysis for measurement and composition analysis; and
utilizing results of said subjecting step to illustrate an objective scale of palatability of said foodstuff biological entity.
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Abstract
A method and system to determine palatability (tenderness, juiciness, and flavor) of Eve foodstuffs (meat, fish, fowl, ft and vegetables) including the steps of, utilizing bioelectrical impedance analysis in a biological subject model for measurement and composition analysis; and a system of using the results of the utilizing step procedure to illustrate an objective scale of palatability; a ‘Palatability Index’.
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20 Claims
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1. A method of determining and monitoring palatability of a foodstuff biological entity including at least a portion a a live or previously-live organism, comprising the steps of:
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subjecting said foodstuff biological entity to bioelectrical impedance analysis for measurement and composition analysis; and
utilizing results of said subjecting step to illustrate an objective scale of palatability of said foodstuff biological entity. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12)
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13. A method for determining palatability of a foodstuff biological entity, changes of palatability of said biological entity, and/or timing of optimal palatability, loss of the palatability of said biological entity and/or illustrating an objective scale of palatability from which a producer, purveyor, merchant, preparer or consumer may objectively and subjectively apply individual tastes and select from said scale their preference, comprising the steps of:
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providing normal, average, optimal and individual measured values of resistance, reactance, capacitance and phase angle, of a sample subject studied of said foodstuff biological entity;
measuring initial values of impedance, resistance, reactance, capacitance and phase angle of said sample subject foodstuff biological entity;
taking measurements of impedance, resistance, reactance, capacitance and phase angle, at predetermined intervals of time based upon said sample subject foodstuff biological entity;
recording said measurements;
comparing initial values of said measurements to normal values of said measurements and to serially measured values of said measurements;
determining, from said comparison steps, hallmarks of palatability of said foodstuff biological entity, said progression of changes in palatability of said biological entity, to a specific individual Palatability Index value which may be reported and found as the inherent average, normal, optimal and/or safe individual characteristics of said foodstuff biological entity or portion thereof. - View Dependent Claims (14, 15, 16)
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17. A method of palatability assessment for a foodstuff biological entity being assessed, comprising the steps of:
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measuring and recording first values of impedance, resistance and reactance and calculating capacitance and phase angle of said foodstuff biological entity in an initial measurement and;
placing said signal introduction and detection electrodes on/in or/around or within the superior and said inferior borders of said foodstuff biological entity;
placing said signal introduction and detection electrodes on/in or/around or within the opposite lateral borders of said foodstuff biological entity;
measuring and recording second values of said impedance, resistance and said reactance and calculating capacitance and phase angle of said of said biological entity;
comparing said first and/or second values to normal, average, optimal and individual values to determine if said foodstuff biological entity is palatable or not; and
performing serially additional series of said measurements and calculations repeated at predetermined intervals based upon individual characteristics of said foodstuff biological entity, the time it was harvested, and the manner it is stored and transported. - View Dependent Claims (18, 19, 20)
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Specification