Electron spin resonance spectroscopy has recently been used by Brazilian and Danish researchers to provide evidence that rosemary could stop flavour loss associated with high-pressure processing of minced meat. The technique was used to quantify lipid oxidation in the minced chicken meat before and after 10 hours of storage.
FoodNavigatoreurope.com reports that electron spin resonance spectroscopy has recently been used by Brazilian and Danish researchers to provide evidence that rosemary could stop flavour loss associated with high-pressure processing of minced meat. The technique was used to quantify lipid oxidation in the minced chicken meat before and after 10 hours of storage.
The researchers found that the level of lipid oxidation was significantly lower in the rosemary treated meats. For the thigh meat, addition of rosemary was associated with a 55 per cent reduction, according to the ESR signal, while breast meat with rosemary was associated with a 42 per cent reduction, compared to the meat without rosemary.
