Abstract: The present invention provides a haptic device including a communications interface, an input device, a haptic output device and a processor. The communications interface receives a haptic track file including a list of real-time haptic effect modifiers, associated parameters, and a haptic control signal. The input device receives input from a user including a selection of a real-time haptic effect modifier and a value for an associated parameter. The haptic output device renders one or more haptic effects to the user based on the haptic control signal. The processor decodes the haptic track file, applies the selected real-time haptic effect modifier to the haptic control signal to generate a modified haptic control signal, and provides the modified haptic control signal to the haptic output device. The haptic output device renders one or more modified haptic effects to the user based on the modified haptic control signal.

Abstract: A sausage casing comprising an elongated cellulosic tube having less than about 100 wt. % moisture based upon the bone dry weight of cellulose and having first and second longitudinal portions, and a colorant or opacifier which is longitudinally and continuously dispersed throughout the wall of at least one of these portions to provide it with different optical properties which are useful e.g., for quality control and identification of color development, meat type and particle definition and/or to provide an attractive package appearance. In a preferred embodiment, a sausage is encased where the surface area of the second portion is less than or equal to the first portion and these portions are visually different having measurable L,a,b and opacity values such that: i) an average opacity value of the first portion is at least about 0.

Abstract: A process for making small diameter skinless sausages using casing comprising an elongated tube having first and second longitudinal portions, wherein a colorant or opacifier is longitudinally and continuously dispersed throughout the wall of at least one of these portions to provide it with different optical properties which are useful e.g., for quality control and identification of color development, meat type and particle definition and wherein the casing is deshirred, stuffed, cooked and peeled from the cooked sausages which are then repackaged. In a preferred embodiment, a sausage is made using a casing where the surface area of the second portion is less than or equal to the first portion and these portions are visually different having measurable L, a, b and opacity values.