Hemocue Ab

Migrata UK Ltd.

Träab Sävsjöström Trä Ab

Anders Williamsson

Jan E Lilja

Sven-Erik L Nilsson

Bertil Nilsson

Lars Jansson

Stefan Wahlqvist

Anders Nilsson

Arne Johansson

A method is provided for monitoring the cooking temperature of meat patties. More specifically, a method is provided for monitoring the cooking temperature of meat patties by determining the concentration of colored compounds, such as myoglobin, in meat juice.

Method for determining the concentration of colored compounds in meat

The present invention is related to an integral capillary microcuvette comprising a body member and a cavity including a measuring zone within the body member. The cavity is defined by two opposite, substantially parallel inner surfaces of the body member and includes an outer peripheral edge comprising a sample inlet and an inner peripheral zone having a channel of higher capillary force than the measuring zone. The channel extends around the entire inner peripheral zone with ends of the channel communicating with the atmosphere at the exterior of the microcuvette.

Capillary microcuvette

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Helsingborg, Sweden

Anders Williamsson