Americans.will celebrate Thanksgiving on Nov 24. Traditionally, the day features a meal with turkey, an indigenous North American bird. Traditionally, the day also features lots of leftovers.
Poultry meat can become rancid even in frozen storage, due to its high abundance of pro-oxidants. Turkey meat is particularly prone to lipid oxidation, due to its high concentrations of polyunsaturated fatty acids and iron, as well as its low presence of vitamin E.
Fortunately, Agilent technologies are on the job!
Normal methods for determining lipid oxidation in freeze-stored turkey meat are time consuming. Scientists in Norway wanted to see if a gas array sensor could detect chemical changes in turkey meat as it went bad. Using an Agilent GC/MS, column and software, the researchers found a high correlation between gas-sensor readings, rancid sensory attributes and classical lipid oxidation measures. The results suggest that gas-sensor array technology could be an alternative rapid method for determining rancidity in freeze-stored turkey meat.
In a separate study, scientists in Norway tested grape seed extract, which is rich in antioxidants. Using an Agilent GC, MSD and software, they found that grape seed extract could be very effective in inhibiting lipid oxidation of cooked turkey meat during chill-storage.
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