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basic index generator We obtain mapping table 2 by eliminating f1,k and all frequencies with a distance less than 22 MHz to f1,k from mapping table 1 Let us denote the number of frequencies in mapping table 2 as Nk The index modulo Nk is subsequently used to select the corresponding frequency from mapping table 2 as f2,k For example, suppose that the frequency f1,k = 12 MHz is obtained using the master s address 101 and the clock (for simplicity, we use a 3-bit device address here) We take the complement of 101 to obtain 010 Since we use 28 bits of the Bluetooth address, it is unlikely its complement will result in another address that is already in the system (the probability for two addresses to be identical 28 is 1 3:7 10 9 ) An index is generated from 010 and the clock.

chemical quality changes in the meat: A review Journal of Muscle Foods 13:143 168 Jayasingh, P, D P Cornforth, C P Brennand, C E Carpenter, and D R Whittier 2002 Sensory evaluation of ground beef stored in high-oxygen modi ed atmosphere packaging Journal of Food Science 679:3493 3496 Jayasingh, P, D P Cornforth, C E Carpenter, and D Whittier 2001 Evaluation of carbon monoxide treatment in modi ed atmosphere packaging or vacuum packaging to increase color stability of fresh beef Meat Science 593:317 324 Jeremiah, L E, C O Gill, and N Penney 1992 The effect on pork storage life of oxygen contamination in nominally anoxic packagings Journal of Muscle Foods 3:263 281 Kanner, J 1994 Oxidative processes in meat and meat products: quality implications Meat Science 36:169 189 Kennedy, C, D J Buckley, and J P Kerry 2004.

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Since 2 f1,k = 12 MHz, mapping table 2 is obtained by eliminating frequencies 1, 2, y, 33 MHz from mapping table 1 The number of frequencies in mapping table 2 is Nk = 79 33 = 46 Mapping table 2 has the even frequencies in ascending order followed by the odd frequencies in ascending order as follows: 34, 36, y ,78, 35, 37, y ,79 Finally f2;k is generated by selecting one frequency from this table according to the index modulo 46 DCT does come with increased implementation complexity, but compared with other approaches mitigating CCI, it has the following merits: 1 It works without the need to detect/estimate the interference pattern or measure the PER, signal strength, and signal-to-interference ratio so that it bene ts from reduced processing complexity 2 It is robust to both static (WLAN) and dynamic (Bluetooth) interferences.

Display life of sheep meats retail packaged under atmospheres of various volumes and compositions Meat Science 68:649 658 Kerry, J P, M N O Grady, S A Hogan 2006 Past, current and potential utilisation of active and intelligent packaging systems for meat and musclebased products: A review Meat Science 74:113 130 Kerry, J P, M G O Sullivan, D J Buckley, P B Lynch, and P A Morrissey 2000 The effects of dietary -tocopheryl acetate supplementation and modi ed atmosphere packaging MAP on the quality of lamb patties Meat Science 56:61 66 Killefer, D H 1930 Carbon dioxide preservation of meat and sh Industry Engineering Chemistry 22:140 143 Koontz, J L 2006 Controlled release of active ingredients from food and beverage packaging Italian Packaging Technology Award IPTA Paper Competition, 15 February 2006 Limjaroen, P, E Ryser, H Lockhart, and B Harte 2003.

It works independently without communicating with other networks, and no control information is transmitted among networks Hence, it saves on overhead, control channel requirements, and potential instability due to errors over such channels 3 It is delay ef cient, that is, it does not incur extra delay compared to conventional Bluetooth While some approaches need an initialization period, others delay the transmission when encountering interference 4 It does not change the MAC layer protocol DCT-enabled Bluetooth devices can use the same association mechanism to establish a link within.

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Development of a food packaging coating material with antimicrobial properties Journal of Plastic Film and Sheeting 19(2):95 109 Liu, Q, M C Lanari, and D M Schaefer 1995 A review of dietary vitamin E supplementation for improvement of beef quality Journal of Animal Science 73:3131 3140 L pez-Rubio, A, E Almenar, P Hernandez-Mu oz, J M Lagar n, R Catal , and R Gavara 2004 Overview of active polymer-based packaging technologies for food applications Food Reviews International 20(4):357 387 Lund, M N, R Lametch, M S Hviid, O N Jensen, and L H Skibsted 2007 High-oxygen packaging atmosphere in uences protein oxidation and tenderness of porcine longissimus dorsi during chill storage Meat Science 77:295 303 Luno, M, P Roncales, D Djenane, and J A Beltran 2000 Beef shelf life in low O2 and high CO2 atmospheres containing different low CO concentrations Meat Science 554:413 419..

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