Abstract: An apparatus for measuring alternating current in a conductor comprises first and second coils a1x, d1x having substantially the same turns-area product and substantially parallel axes and located on the circumference of a circle with the first coil having its axis tangential to the circle and the second coil having its axis radially of the circle, and third and fourth coils a1y, d1y also having substantially the same turns-area product and substantially parallel axes, the third and fourth coil means being located on the circumference of the same circle close to the first and second coil means respectively but having their axes orthogonal thereto. The coils are mounted on a support means configured to allow a conductor to be introduced into the centre of the said circle with the axis of the conductor normal to the plane containing the coils.

Abstract: The present invention relates to methods for tenderizing meat comprising contacting meat with a tenderizing-effective amount of a thermolabile protease having limited substrate specificity, wherein the limited substrate specificity is the digestion of only one of the two major protein components of meat.

Abstract: The present invention relates compositions and methods for meat tenderization by contacting meat with a protease that has higher activity on the meat proteins troponin and myosin as compared to the meat proteins actin and collagen. The present invention also relates to screening methods for identifying enzymes suitable for use in tenderizing meat.

Abstract: The present invention relates to methods for tenderizing meat comprising contacting meat with a tenderizing-effective amount of a thermolabile protease having limited substrate specificity, wherein the limited substrate specificity is the digestion of only one of the two major protein components of meat.

Abstract: An electrical energy meter comprises an electrically insulating housing (10) for securing relative to least two mains cables (22,24) each having a conductive core surrounded by a sheath of insulating material. The housing includes respective electrical contacts for piercing the insulating sheath of each cable, a current probe for measuring current flowing in at least one of the cables, and circuit means for calculating and displaying electrical energy as a function of the voltage across the contacts and the output of the current probe. An improved current probe is employed comprising a series of Rogowski coils equally spaced around the circumference of a circle, with the gap between two adjacent coils permitting the current-carrying conductor to be introduced into the loop. An alternative current probe employs two such concentric loops of coils, enabling compensation for the effects of external current source pickup.

Abstract: The present invention relates to methods for tenderizing meat comprising contacting meat with a tenderizing-effective amount of a thermolabile protease having limited substrate specificity, wherein the limited substrate specificity is the digestion of only one of the two major protein components of meat.

Abstract: The present invention relates to methods for tenderizing meat. The methods comprise contacting meat with a tenderizing-effective amount of a thermolabile protease having limited substrate specificity.

Abstract: Methods for improving the foaming properties of whey protein preparations by contacting an aqueous solution containing whey protein with a phospholipase are disclosed. Treatment of a whey protein preparation with a phospholipase results in a whey protein preparation having improved foam overrun and foam stability when whipped, as compared to a whey protein preparation that is not treated with a phospholipase.

Abstract: The present invention provides methods for meat tenderization that comprise a thermolabile protease derived from a Rhizomucor species. Preferably, the protease has limited substrate specificity and may be treated with peroxy acids. The invention also provides meat-tenderizing compositions, which comprise the protease in combination with nitrite and/or flavoring agents.