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University of Fort Hare South Africa | Alice
Keywords related to the available technology.
Biomarker Diagnostic Meat Quality Pain
Overview: 

Diagnostic Pain Biomarker Kit: Better Humane Meat Quality

This technology exploits the use of pain biomarkers to develop quantitative testing methods to establish or improve quality control measures in abattoirs with the aim to promote more humane slaughter practices. The technology provides a method of quantifying pain signal production in an animal following exposure to stunning through determination of the expression level of a specific biomarker in a sample taken from the stunned animal. Expression of the specific biomarker is thus indicative of the pain experienced by the animal.

Relevant intellectual property protection in place for this technology.
Registerable IP
What is the technology owner looking for? E.g. collaboration, investment, sales, etc.
Licensing
What is the technology owner looking for? E.g. collaboration, investment, sales, etc.

A prospective licensee/partner is sought to undertake further development of the technology

Brief description of the technology’s market need.

The technology presents the following opportunities:
A prospective licensee/partner is sought to undertake further development of the technology;
The diagnostic kit appeals to markets looking for quantitative testing solutions to improve quality control measures in abattoirs.

Brief description of the technology’s benefits.

This biomarker quantitation technology provides a method of quantifying pain signal production in an animal following exposure to stunning thereby establishing a quality control measure that can be used in abattoirs to promote more humane slaughter practices.

The attributes of the technology that makes it unique.

This biomarker quantitation technology can be reduced to a simple, easy-to-use kit that provides a method of quantifying pain signal production in an animal following exposure to stunning.

The main idea behind the technology is described.

A gap still exists on the maximum pain-threshold that should be considered appropriate to have top meat quality when cattle, sheep, and pigs are stunned at the abattoir. No sensor has been developed to detect, quantify, monitor or regulate the level, type, and intensity of pain or its inhibition during the slaughter of these animals. The interplay between stunning pain and biomarkers for meat quality was therefore explored to address this gap.

The team and expertise behind the technology.

Professor Voster Muchenje and Dr Peter Fayemi are the inventors of the pain biomarker quantitation technology. The technology development was initially funded by the Technology Innovation Agency (TIA) under the Seed Fund programme.

The technology was developed by an organisation in the following sector(s).
Higher education
The industry(s) relevant to the technology. Which industries can benefit from this technology?
Agricultural and animal husbandry services, except veterinary activities
The technology area relevant to the technology.
Agricultural and animal husbandry services
The Technology Readiness Level of the available technology. For more information on the Technology Readiness Levels, please follow the link: Technology Readiness Levels
TRL 3: Critical function: proof of concept established (development of minimum viable product)
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