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

摘要

A method and system to determine freshness and palatability (tenderness, juiciness, and flavor) of live foodstuffs (meat, fish, fowl, fruit 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'. Also a method of whole body and regional organ and tissue vitality assessment in a biological entity, human, animal, fruit or vegetable, including the steps of: utilizing bioelectric impedance analysis in a biological model for composition analysis; and using the results of the utilizing step to provide an objective assessment of volume and distribution of fluid and tissues, and electrical health of cells and membranes of the organ or tissue.