Process and apparatus for monitoring the freshness of edible meat
CA 1312117 C · Owner: Luong, John H.T. · Inventors: Male, Keith Bradford; Luong, John H.T.; Nguyen, An Lac
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A method for determining the degree of freshness of raw, frozen and processed edible meat from the values obtained by a composition analysis of the decomposition products of adenosine triphosphate. This method comprises determining by use of a suitable electrode the amount of uric acid and hydrogen peroxide resulting from the degradation of hypoxanthine by xanthine oxidase, the degradation of inosine by the combined action of nucleoside phosphorylase and xanthine oxidase and the degradation of inosine monophosphate by the combined action of nucleotidase nucleoside phosphorylase and xanthine oxidase. Also within the scope of the present invention is an apparatus for determining the degree of …
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Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Granted December 29, 1992. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended December 29, 2009.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
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Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.