Abstract: Disclosed are products having animal tissue packed within the lumen of a device such as a needle cannula and being therein impregnated with a cryopreservation medium. The needle cannula or other device can be received in a capsule and/or other container, which in some forms can contain additional amounts of the cryopreservation medium occurring external of the lumen. Methods of use of the products are also described and can include ejecting the animal tissue from the lumen of device using pressurized liquid passed through the lumen, potentially to deliver the animal tissue directly into a patient. Methods of manufacture of the products are also described.

Abstract: Disclosed are products having animal tissue packed within the lumen of a device such as a needle cannula and being therein impregnated with a cryopreservation medium. The needle cannula or other device can be received in a capsule and/or other container, which in some forms can contain additional amounts of the cryopreservation medium occurring external of the lumen. Methods of use of the products are also described and can include ejecting the animal tissue from the lumen of device using pressurized liquid passed through the lumen, potentially to deliver the animal tissue directly into a patient. Methods of manufacture of the products are also described.

Abstract: CT-scanners for industrial use e.g. at abattoirs for scanning animal carcasses or cuttings hereof should be able to perform continuous scanning for an extended period of time and should be hygienic designed and be easy to clean. The CT scanner has an elongated tube forming a through-going opening for continuous conveying objects to be scanned through the CT-scanner and may have elongated detector pixel geometry leading to a fixed anisotropic spatial resolution. The CT-scanner is especially for scanning meat pieces to determine the quality such as the distribution of muscles and fat within the meat pieces.

Abstract: A process for modifying the taste and/or odor properties of a food coloring substance having unpleasant taste and/or odor properties is disclosed. There is also provided a process for obtaining a blue non-bleeding color that seems approvable by most health authorities. The invention is useful in food products, sweets and pharmaceutical products ingested orally.

Abstract: A process for modifying the taste and/or odor properties of a food coloring substance having unpleasant taste and/or odor properties is disclosed. There is also provided a process for obtaining a blue non-bleeding color that seems approvable by most health authorities. The invention is useful in food products, sweets and pharmaceutical products ingested orally.