Abstract: In part, the invention relates to systems and methods suitable for operating a client side platform for deterministically correlating a unique mobile user across multiple marketing communication channels using a universal identifier to provide a deterministic mapping of individual channel user identifiers. In an embodiment, the invention relates to systems and methods suitable for operating a client side platform for probabilistically correlating a unique mobile user across multiple marketing communication channels to provide a mapping of individual channel user identifiers. The systems and methods can be used to identify user activity across different marketing communication channels accessed with a given mobile device.

Abstract: In part, the invention relates to systems and methods suitable for operating a client side platform for deterministically correlating a unique mobile user across multiple marketing communication channels using a universal identifier to provide a deterministic mapping of individual channel user identifiers. In an embodiment, the invention relates to systems and methods suitable for operating a client side platform for probabilistically correlating a unique mobile user across multiple marketing communication channels to provide a mapping of individual channel user identifiers. The systems and methods can be used to identify user activity across different marketing communication channels accessed with a given mobile device.

Abstract: Methods for controlling contamination of a food product are provided which utilize introduction of an antimicrobial solution to a food package prior to vacuum sealing the package. These methods utilize surface tension and/or capillary action created during a vacuum heat sealing process to efficiently create a uniform distribution of antimicrobial solution over the surface of a food. This method insures rapid and effective coating of the product with the antimicrobial agent.

Abstract: Apparatus and method are provided for temperature calibration of a microwave sensor unit used in non-destructively measuring and monitoring meat parameters such as fat, protein, and moisture content of a meat supply presented into the sensor unit. The apparatus implementing the method provides for separating the portion of the meat supply exceeding a maximum allowable meat parameter. The method provides for temperature calibration of the microwave sensor unit by processing microwave signal and temperature measurements of meat samples in combination with laboratory analysis data of the same meat samples to obtain temperature-corrected value of meat parameter measurements of the supply of meat presented into the sensor unit.