Method for quality control of products from fish, cattle, swine and poultry
First Claim
1. A method for quality control of products from fish, meat, cattle, swine and poultry, for instance for controlling a process for treating or handling such products, characterised in that the product to be subjected to quality control, or a sample thereof, is exposed to excitation electromagnetic radiation within the range of about 325-360 nm, preferably about 340 nm, that any fluorescent radiation emitted by the product as a result of this irradiation, is analysed for identifying characteristic fluorescence from biological components in the product or a sample thereof, the presence of such biological components determining the quality of the product, and that said quality control is carried out in dependence upon the analysis result.
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Abstract
A method for quality control of products from fish, meat, cattle, swine and poultry, for instance for controlling a process for treating or handling such products. The product to be subjected to quality control, or a sample thereof, is exposed to electromagnetic radiation within the range of about 325-360 nm, preferably about 340 nm, and any fluorescent radiation emitted by the product as a result of this irradiation, is analyzed for identifying characteristic fluorescence from biological components in the product or a sample thereof, the presence of such biological components determining the quality of the product. The quality control is carried out in dependence upon the analysis result. Analysis carried out in the wavelength range of about 365-490 nm permits identification of characteristic fluorescence from bones, cartilage, connective tissue and/or fat.
27 Citations
23 Claims
- 1. A method for quality control of products from fish, meat, cattle, swine and poultry, for instance for controlling a process for treating or handling such products, characterised in that the product to be subjected to quality control, or a sample thereof, is exposed to excitation electromagnetic radiation within the range of about 325-360 nm, preferably about 340 nm, that any fluorescent radiation emitted by the product as a result of this irradiation, is analysed for identifying characteristic fluorescence from biological components in the product or a sample thereof, the presence of such biological components determining the quality of the product, and that said quality control is carried out in dependence upon the analysis result.
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9. A method for assaying for fish bone in edible fish flesh containing fish bone, said method comprising
exposing fish flesh to excitation electromagnetic radiation having a wavelength of about 325 nm to about 355 nm to produce fluorescent radiation from said flesh; - and
sensing the fluorescent radiation having a wavelength of about 365 nm to about 450 nm characteristic of fish bone in said flesh. - View Dependent Claims (10, 11, 12, 13)
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14. A method for assaying for non-nutritional components selected from the group consisting of bone, cartilage, connective tissue or fat in edible flesh containing at least one of said components from an animal selected from the group consisting of pig, cow, lamb and chicken, said method comprising:
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exposing the flesh to excitation electromagnetic radiation having a wavelength of about 325 nm to about 360 nm to produce fluorescent radiation from said flesh; and sensing the fluorescent radiation having a wavelength of about 390 nm or about 455 nm characteristic of said non-nutritional component. - View Dependent Claims (15, 16, 17)
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18. A method for assaying for fat in flesh from a pig, cow or chicken containing fat, said method comprising
exposing the flesh to excitation electromagnetic radiation having a wavelength of about 325 nm to about 355 nm to produce fluorescent radiation from said flesh; - and
sensing the fluorescent radiation having a wavelength of about 390 nm or about 475 nm characteristic of fat in said flesh. - View Dependent Claims (19, 20, 21)
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22. A method for assaying edible flesh from an animal selected from the group consisting of pig, cow and chicken, said flesh containing fat and at least one non-nutritional component selected from the group consisting of bone, cartilage and connective tissue, said method comprising
exposing the flesh to excitation electromagnetic radiation having a wavelength of about 325 nm to about 360 nm to produce fluorescent radiation from said flesh; -
sensing the fluorescent radiation having a wavelength of about 390 nm and about 475 nm characteristic of fat in said flesh; and sensing the flourescent radiation having a wavelength of about 390 nm and about 455 nm characteristic of non-nutritional components in said flesh. - View Dependent Claims (23)
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Specification