The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Jun. 18, 1991
Filed:
Dec. 05, 1989
Kei Arai, Tokyo, JP;
Minoru Ohashi, Tokyo, JP;
Yoshio Utsugi, Hikigun, JP;
Osamu Oka, Kawagoe, JP;
Kenichi Numazawa, Ageo, JP;
Kenji Miwa, Tokorozawa, JP;
Kenzo Sugawara, Yokohama, JP;
Zaidanhojin Shokuhin Sangyo Senta, Tokyo, JP;
Oriental Electric Company, Ltd., Tokyo, JP;
Abstract
Disclosed is a method for determining the degree of freshness of such raw, frozen and processed perishable foodstuffs as meat, poultry and fish and an instrument therefor. The degree of freshness can be easily determined by the method of the present invention in shorter periods of time than by the conventional methods. The method of this invention comprises determining the amount of certain decomposition products of adenosine triphosphate such as hypoxanthine, inosine and inosinic acid by measuring the consumption of dissolved oxygen while each compound is subjected to action by certain enzymes, i.e., hypoxanthine by xanthine oxidase, inosine by nucleoside phosphorylase and inosinic acid by alkaline phosphatase, nucleoside phosphorylase and xanthine oxidase.