METHOD AND SYSTEM FOR DETERMINING FRESHNESS AND PALATABILITY AND ASSESSING ORGAN VITALITY

摘要

A method and system to determine palatability (tenderness, juiciness, and flavor) of Eve foodstuffs (meat, fish, fowl, ft and vegetables) including the steps of, utilizing bioelectrical impedance analysis in a biological subject model for measurement and composition analysis; and a system of using the results of the utilizing step procedure to illustrate an objective scale of palatability; a 'Palatability Index'.