Spectroscopy Shows Rosemary Helps Meat Retain Flavor
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.
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Analysis of Ultrashort-Chain and Short-Chain (C1 to C4) PFAS in Water Samples (May 2025)
May 15th 2025In this study, an accurate, reliable analytical LC-MS/MS method for PFAS in water was developed to specifically quantify C1 to C4 PFAS in both potable and non-potable sources. A direct injection workflow was implemented to simplify the testing process and to avoid potential contamination originating from poor sample preparation procedures.
