RE: Fresh Fish

From: OTWELL,WALTER S (Otwell@mail.ifas.ufl.edu)
Date: Wed Oct 20 2004 - 06:24:59 PDT

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    It's been around for over 20 years and competes with a similar product
    by Avery Dennison. See J. Fd Sci 69(3)2004

     

    ________________________________

    From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
    Behalf Of dermott
    Sent: Wednesday, October 20, 2004 7:06 AM
    To: seafood@ucdavis.edu
    Subject: RE: Fresh Fish

     

    Dear Members

    At a recent technology conference ( www.smartlabelseurope.com
    <http://www.smartlabelseurope.com/> ) I met Dr Peter Ronnow who gave a
    Paper on a smart label he invented which accurately reflected shelf life
    of products going through the supply chain using time temperature
    indicators. The label simply changed colour from green to yellow as
    shelf life disappeared. Is this not the answer consumers of fresh
    produce are searching for?

     

    Kind regards

     

    Dermott

    Dermott Reilly

    European Food Industry Consultant
    Byford Computer Services Limited
    Pembroke House
    Carrington Business Park
    Carrington, Manchester
    M31 4TH
    UK
    Tel: +44 (0) 161 777 2700
    Tel: +33 (0) 296 672 950 / +33 (0) 670 959699

    E-mail: dermott.@wanadoo.fr <mailto:dermott.reilly@wanadoo.fr>

     

     

     

    -----Original Message-----
    From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
    Behalf Of A.J Simpson
    Sent: mardi 19 octobre 2004 08:59
    To: seafood@ucdavis.edu
    Subject: SALAD PEEL

     

    Dear members,

     

    Could anybody give me any details of a product called - I believe -
    "salad peel", (the phonetic script may be wrong). I heard reports it is
    used in the seafood trade in Japan, a white powder which dissipates and
    is mixed with crabmeat before freezing and extends the shelf life after
    thawing ?

     

    Kind regards /

     

    A.J Simpson

    Phillips Foods Asia
    Bangkok
    Thailand

     

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