G - Physics – 01 – N
Patent
G - Physics
01
N
324/28
G01N 33/12 (2006.01) A23B 4/00 (2006.01) C12Q 1/00 (2006.01) C12Q 1/26 (2006.01) C12Q 1/48 (2006.01) G01N 27/416 (2006.01)
Patent
CA 1312117
ABSTRACT 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 freshness of raw, frozen and processed edible meat. This apparatus comprises a reaction cell provided with a suitable uric acid and hydrogen peroxide sensor, an amplifier for sensing signals produced by said sensor and a recording device.
591169
Luong John H.t.
Male Keith Bradford
Nguyen An Lac
Fetherstonhaugh & Co.
National Research Council Of Canada
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