Abstract: A razor blade including: a substrate having a tip portion including a tip region, a blade body including a base, and first and second outer sides disposed opposite a split line of the substrate, in which the first and second outer sides converge at a tip, the first outer side comprises a first coating disposed substantially thereon and extending from the tip region toward the base, and a first portion of the second outer side is substantially free of any coating, the first portion extending from the tip region toward the base or being spaced apart from the tip region and the base. Also provided is a method of coating the razor blade.

Abstract: A method for tenderizing meat of a red meat slaughter animal including separating a vertebral column of the animal, hanging the carcass by pelvic suspension and applying electrical stimulation to the animal's musculature. Vertebral column separation is performed prior to the onset of rigor mortis to enable stretching of muscle fibers in the carcass. Electrical stimulation is focused on a midsection of the animal.

Abstract: Methods and systems for extending or stretching muscles on an animal carcass by separating a hip joint of the carcass. Hip joint separation may be carried out while the carcass is suspended from a conveyor system as part of a commercial meat processing operation.

Abstract: A method for tenderizing meat of a red meat slaughter animal including separating a vertebral column of the animal, hanging the carcass by pelvic suspension and applying electrical stimulation to the animal's musculature. Vertebral column separation is performed prior to the onset of rigor mortis to enable stretching of muscle fibers in the carcass. Electrical stimulation is focused on a midsection of the animal.

Abstract: The present invention generally provides methods, compounds and techniques for reducing pink color in light colored meats. In one preferred embodiment, the present invention provides a method of reducing pink color in a light colored meat, comprising the step of contacting the meat with a compound selected from the group consisting of calcium chloride, tricalcium phosphate, sodium tripolyphosphate, lactoferrin, annatto, and combinations thereof, such that the pink color is reduced in the light colored meat.

Abstract: Methods of isolating mutant yeast cells with increased life span, as well as mutant yeast cells isolated by the methods, are disclosed. Also described are methods of identifying agents which increase life span of yeast cells, and methods of isolating genes which affect senescence in organisms.

Abstract: Methods of isolating mutant yeast cells with increased life span, as well as mutant yeast cells isolated by the methods, are disclosed. Also described are methods of identifying agents which increase life span of yeast cells, and methods of isolating genes which affect senescence in organisms.