Method and System For Determining Freshness and Palatability and Assessing Organ Vitality
First Claim
1. A method of determining and monitoring palatability and freshness of a foodstuff biological entity including at least a portion of 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 and freshness of said foodstuff biological entity.
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Abstract
A method and system to determine freshness and palatability (tenderness, juiciness, and flavor) of live foodstuffs (meat, fish, fowl, fruit 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’. Also a method of whole body and regional organ and tissue vitality assessment in a biological entity, human, animal, fruit or vegetable, including the steps of: utilizing bioelectric impedance analysis in a biological model for composition analysis; and using the results of the utilizing step to provide an objective assessment of volume and distribution of fluid and tissues, and electrical health of cells and membranes of the organ or tissue.
41 Citations
40 Claims
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1. A method of determining and monitoring palatability and freshness of a foodstuff biological entity including at least a portion of 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 and freshness 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 and freshness 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; and determining, from said comparison steps, hallmarks of palatability of said foodstuff biological entity, said progression of changes in palatability and freshness of said biological entity, to a specific individual Palatability Index or Electrical Freshness 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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17-20. -20. (canceled)
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21. A method of organ and tissue vitality assessment in a biological entity, human, animal, fruit or vegetable, comprising the steps of:
utilizing bioelectric impedance analysis in a biological model for composition analysis; and using the results of said utilizing step to provide an objective assessment of volume and distribution of fluid and tissues, as well as electrical health of cells and membranes of said organ or tissue of any biological entity. - View Dependent Claims (22, 23, 24, 25, 26, 33, 34, 35, 36, 37, 39, 40)
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27. A method of organ, tissue, meat, fish, fruit or vegetable vitality assessment, comprising the steps of:
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placing signal introduction electrodes on opposite lateral peripheral borders of said organ, tissue, meat, fish, fruit or vegetable; placing signal detection electrodes at superior and inferior borders of said organ, tissue, meat, fish, fruit or vegetable for a first part of an initial measurement of said organ tissue, meat, fish, fruit or vegetable; measuring and recording first values of resistance and reactance of said organ, tissue, meat, fish, fruit or vegetable in said initial measurement; then placing said signal introduction electrodes on said superior and said inferior borders of said organ tissue, meat, fish, fruit or vegetable; placing said signal detection electrodes on said opposite lateral borders of said organ, tissue, meat, fish, fruit or vegetable; measuring and recording second values of said resistance and said reactance of said organ, tissue, meat, fish, fruit or vegetable; and comparing said first and second values to normal values to assess vitality of said organ, tissue, meat, fish, fruit or vegetable. - View Dependent Claims (28)
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29. A method of organ, tissue, meat, fish, fruit or vegetable vitality assessment for transplantation, treatment, consumption, preservation, sale or transport of an organ, tissue, meat, fish, fruit or vegetable being assessed, comprising the steps of:
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placing signal introduction electrodes on opposite lateral peripheral borders of said organ, tissue, meat, fish, fruit or vegetable upon harvesting of said organ tissue, meat, fish, fruit or vegetable; placing signal detection electrodes at superior and inferior borders of said organ tissue, meat, fish, fruit or vegetable for a first part of an initial measurement upon said harvesting of said organ, tissue, meat, fish, fruit or vegetable; measuring and recording first values of resistance and reactance of said organ, tissue, meat, fish, fruit or vegetable in said initial measurement; then placing said signal introduction electrodes on said superior and said inferior borders of said organ, tissue, meat, fish, fruit or vegetable; placing said signal detection electrodes on said opposite lateral borders of said organ, tissue, meat, fish, fruit or vegetable; measuring and recording second values of said resistance and said reactance of said organ, tissue, meat, fish, fruit or vegetable; and comparing said first and second values to normal values to determine if said organ, tissue, meat, fish, fruit or vegetable is acceptable or not for said transplantation, consumption, treatment or transportation effects. - View Dependent Claims (30, 31, 32, 38)
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Specification