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    • 5. 发明申请
    • Imaging Method For Determining Meat Tenderness
    • 用于确定肉嫩的成像方法
    • US20110007151A1
    • 2011-01-13
    • US12667157
    • 2008-07-03
    • David Goldberg
    • David Goldberg
    • G06K9/00H04N7/18
    • G01N33/12G06T7/41G06T7/90G06T2207/30128
    • The present methods and systems relate to the automated determination of meat tenderness through the use of high-resolution imaging of meat surfaces. This imaging is performed at a resolution such that the ultra-structural organization of muscle fibers can be observed. Features are extracted from these images, which feature extraction can be aided by the use of texture analysis or wavelet analysis algorithms. In addition, observation of the colors of different areas or constituents of the muscle fibers can provide features. Furthermore, the muscle surface can be treated with indicators, which can include indicators of pH, calcium ions or protease activity, so as to provide information about the localized pH or calcium or other parameter of the muscle physiology. These features are then used to estimate tenderness using decision algorithms.
    • 本方法和系统涉及通过使用肉表面的高分辨率成像来自动测定肉嫩。 该成像以分辨率进行,使得可以观察到肌肉纤维的超结构组织。 从这些图像中提取特征,可以通过使用纹理分析或小波分析算法来辅助特征提取。 另外,观察肌肉纤维的不同区域或成分的颜色可以提供特征。 此外,肌肉表面可以用指示剂治疗,其中可以包括pH,钙离子或蛋白酶活性的指标,以便提供关于局部pH或钙或肌肉生理学的其他参数的信息。 然后使用这些特征使用决策算法估计压痛。
    • 8. 发明申请
    • Measurement Of Protease Activity In Post-Mortem Meat Samples
    • 后期肉类样品中蛋白酶活性的测定
    • US20100209943A1
    • 2010-08-19
    • US12682246
    • 2008-10-09
    • David GoldbergMartha Goldberg
    • David GoldbergMartha Goldberg
    • G01N33/573C12Q1/37B01D57/02
    • C12Q1/37A23L13/00
    • The present methods and systems relate to the placement on meat surfaces of a dye-linked protease substrate bonded in a defined location to a solid, porous support. Proteases in the meat hydrolyze the substrate, which then releases the dye, which diffuses away so that the extent of diffusion can be determined by imaging. Alternatively, the amount of dye released can be determined by its mobilization into a liquid medium. The present methods and systems also relates to determining the amount of hydrolyzed protein that is present in post-mortem meat samples. Agents which bond to hydrolyzed proteins, but not to unhydrolyzed proteins, are generated, wherein such agents comprise antibodies or aptamers. Such agents are then used in quantitative assays comprising ELISA tests or lateral flow tests.
    • 本发明的方法和系统涉及在与所定义的位置结合的固定多孔载体上的染料连接的蛋白酶底物的肉表面上的放置。 肉中的蛋白酶水解基质,然后释放染料,其扩散离开,使得通过成像可以确定扩散程度。 或者,释放的染料的量可以通过其移动到液体介质中来确定。 本发明的方法和系统还涉及确定在宰后肉样品中存在的水解蛋白质的量。 产生与水解的蛋白质结合而不是未水解的蛋白质的试剂,其中这些试剂包含抗体或适体。 然后将这样的试剂用于包括ELISA测试或侧流测试的定量测定中。