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GAD, Abd-ElAziem Farouk: HIGH QUALITY TENDRENESS MEAT WITH A NOVEL MOLECULAR BASED TENDER-CHECK |
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1. The Invention |
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Title (maximum 1 line) HIGH QUALITY TENDRENESS MEAT WITH A NOVEL MOLECULAR BASED TENDER-CHECK The problem the
inventor(s) wanted to solve (maximum 3 lines) The
tenderness of the meat is the critical economical issues after transportation
of meat. Over two billions of human livings on our planet don’t have
perception for many slaughtering methods.
The novel slaughtering methods compensate the perceptions and quality
demands. Description. Give a general idea of what the invention is about (maximum 5
lines). A
lot innovative method have been established for chicken slaughtering based on
different degrees of stunning prior to slaughtering process. Using molecular
biomarkers for the detection severe meat pathogens and their toxins have
confirmed that the blood and physiological stresses were main reasons for
damaging and hydrolysis of meat after stunning. Novel integrated detection
systems have been developed for DNA and proteins biosensors to confirm the
detection of different slaughtering. Presentation. Describe how the invention looks like (maximum 3 lines). The invention will be explained
based on the designed slaughtering system, meat quality and Molecular based-biomarkers
using power point and posters. The system will be displayed. Fields of
application (maximum 2 lines) Food security and Quality Assurance: Meat demands have been increased recently to
approximate volume of 300 millions tones. Advantages (maximum 5 lines) The
slaughtered chicken have shown in their anatomy, no physiological stress,
pathological changes or blood related diseases but othrers existing
slaughreing procedures have shown blood congestion in the liver,
lungs, pericardium, heart, kidneys and most musculature tissue such as
breast, tights, neck and facial areas. The numbers of bacterial species
isolated from meat give the clue for our breakthrough invention for tendercheck
Microscopic observations for the blood and tissues have clearly verified that that Novel slaughtering
is tender for human consumption and further industrial processing. Stage of
development. Choose one of the following:
text only, design, prototype, Documentation
available: ( ) No (x)
Yes |
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2. The
inventor (or inventors) |
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Name(s) (First name (not in capital letters), followed by FAMILY NAME in Abd-ElAziem Farouk, GAD German
Professor of Molecular Biology and Biotechnology Department of Biology, Faculty of Science, University
Brunei Darussalam. The founder of
Biomlecular Engineering Research Unit and the inventors Association Brunei
Darussalam. I have over 300 publications, recognitions and awards for my work
and innovations. Owner of the
invention? (Is it the inventor?) ( )
No (x) Yes |
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3.
Protection |
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Patent Status: Preferably give name of country, and the number of the patent. Application of the patent in Progress |
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4.
Business intention |
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Selling the patent? Licensing and Cooperation Looking For Licensing and Cooperation
Partners |
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5.
Contact |
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Name (the inventor
or his/her representative, whether an individual or organization) Prof. Dr. Abd-ElAziem Farouk Gad Address: Department
of Biology, Faculty of Science, Universiti Brunei Darussalam, Gadong, Tungku Link BE1410, Brunei Darussalam |