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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Measuring Vitamin K1 Concentrations in Dogs with Chronic Enteropathy Using LC–MS/MS
May 14th 2025A joint study between the University of Tennessee (Knoxville, Tennessee) and the University of Pennsylvania School of Veterinary Medicine (Philadelphia, Pennsylvania) compared directly measured vitamin K1 (vitK1) concentrations in healthy dogs and dogs with chronic enteropathy (CE) using liquid chromatography tandem mass spectrometry (LC–MS/MS); they also investigated whether supplementation of vitK1 in dogs with CE would significantly increase vitK1 concentrations.
HPLC 2025 Preview: Fundamentally Speaking (Part 2)
May 14th 2025Michael Lämmerhofer from the Institute of Pharmaceutical Sciences, University of Tübingen, Germany, spoke to JFK Huber Lecture Award winner of 2024 Torgny Fornstedt, professor in analytical chemistry and leader of the Fundamental Separation Science Group, Karlstad University, Sweden, about his pioneering work in high performance liquid chromatography (HPLC) with a focus on fundamentals, ion-pair chromatography, and oligonucleotide applications.
