Abstract: The present invention relates in general to spool assemblies, and more specifically, to a tape take-up roller for collecting carrier strips, or tape, that attach a chain of bags for packaging food in a food production facility. A purpose of the invention is to provide an improved spool assembly that conveniently and safely allows an operator to collect and remove tape therefrom. In an exemplary embodiment, the spool assembly may comprise a series of cantilevered, elongated prongs having a closed first end secured to a base and an opposite open second end. The base may be rotatably coupled to a bearing housing that permits the base and series of prongs to rotate together around a longitudinal axis for collecting tape around the series of prongs. The spool assembly permits tape to be safely removed from the series of prongs by sliding the tape off the open second end without requiring the use of cutting tools.

Abstract: An implantable vestibular prosthesis system includes an implantable optical array of optical sources configured for engagement with a disordered vestibular system to deliver optical stimulation signals to target stimulation locations within the bony or membranous labyrinth of the disordered vestibular system. An implantable stimulation processor is connected to the optical array and configured to produce the optical stimulation signals with the optical sources so as to generate directional pressure waves within the endolymphatic fluid directed to the target stimulation locations for vestibular perception by residual vestibular functioning.

Abstract: Arrangements are described for fitting a cochlear implant to a recipient patient. An acoustic stimulus is delivered to an ear of the patient over a range of acoustic frequencies. A baseline acoustic transfer function resulting from the acoustic stimulus is measured using a response sensor configured to sense pressure response characteristics in the middle ear. And a maximum comfortable level (MCL) of stimulation is determined for at least one stimulation contact in the electrode array, based on performing an electrically evoked measurement to an electric stimulation signal and using the response sensor to measure a modified acoustic transfer function. The modified acoustic transfer function is compared to the baseline acoustic transfer function to determine when a stapedius reflex response occurs and identify the MCL.

Abstract: An implantable vestibular prosthesis system includes an implantable optical array of optical sources configured for engagement with a disordered vestibular system to deliver optical stimulation signals to target stimulation locations within the bony or membranous labyrinth of the disordered vestibular system. An implantable stimulation processor is connected to the optical array and configured to produce the optical stimulation signals with the optical sources so as to generate directional pressure waves within the endolymphatic fluid directed to the target stimulation locations for vestibular perception by residual vestibular functioning.

Abstract: Arrangements are described for fitting a cochlear implant to a recipient patient. An acoustic stimulus is delivered to an ear of the patient over a range of acoustic frequencies. A baseline acoustic transfer function resulting from the acoustic stimulus is measured using a response sensor configured to sense pressure response characteristics in the middle ear. And a maximum comfortable level (MCL) of stimulation is determined for at least one stimulation contact in the electrode array, based on performing an electrically evoked measurement to an electric stimulation signal and using the response sensor to measure a modified acoustic transfer function. The modified acoustic transfer function is compared to the baseline acoustic transfer function to determine when a stapedius reflex response occurs and identify the MCL.

Abstract: The present invention relates in general to the field of packaged meat product, and more specifically, to a modified atmosphere meat packaging system and method of packaging meat product. The modified atmosphere meat packaging system and method comprises a lid-stock container with a reduced-volume headspace configured to contain a modified atmosphere consisting of carbon dioxide and nitrogen. Spices, salts, rubs and seasonings may be further placed on the meat product to add flavor and mask a myoglobin state during long periods of shipping, storage and retail display. An impermeable gaseous barrier is configured to “gently touch” the meat product to prevent movement inside the meat packaging system and maintain an attractive appearance to consumers. The purpose of the invention is to provide a packaged meat product that appears freshly cut and wrapped straight from the butcher at a local meat market as opposed to a centralized packaging facility.

Abstract: The present invention relates in general to the field of packaged meat product, and more specifically, to a modified atmosphere meat packaging system and method of packaging meat product. The modified atmosphere meat packaging system and method comprises a lid-stock container with a reduced-volume headspace configured to contain a modified atmosphere consisting of carbon dioxide and nitrogen. Spices, salts, rubs and seasonings may be further placed on the meat product to add flavor and mask a myoglobin state during long periods of shipping, storage and retail display. An impermeable gaseous barrier is configured to “gently touch” the meat product to prevent movement inside the meat packaging system and maintain an attractive appearance to consumers. The purpose of the invention is to provide a packaged meat product that appears freshly cut and wrapped straight from the butcher at a local meat market as opposed to a centralized packaging facility.

Abstract: A method of producing meat crumbles is described. Meat crumbles are produced such that the individual crumbles maintain their separation through processing to the final product. When used by a consumer, the meat does not have to be directly handled before being placed into a cooking apparatus, thereby reducing the mess and potential bacterial infections associated with the excessive handling of meat products.