Analysis of the early stages of lipid oxidation in freeze-stored pork back fat and mechanically recovered poultry meat.

An analytical method that can detect low levels of oxidation in food earlier than a sensory panel would be a valuable tool for food manufacturers as well as research institutes. Two model matrixes, pork back fat and mechanically recovered poultry meat (MRPM), were freeze-stored in air at -20 degrees C for 26 weeks. Peroxide value, thiobarbituric acid reactive substances, volatiles analyzed with dynamic headspace gas chromatography-mass spectrometry (GC-MS) and a gas-sensor array technique (electronic nose), chemiluminescence, and front-face fluorescence were evaluated against sensory analysis with regard to detection of early oxidation and correlation with sensory data.

[The corvette "Nordstjernen's" voyage to the opening of the Suez Canal--naval medicine in 1869].

When the Norwegian corvette Nordstjernen was in the North Sea bound for Port Said to be present at the opening of the Suez Canal on 17 November 1869, an officer suffered a rupture of m. triceps brachii when he was drawn into the machinery during a storm. He was put ashore in Harwich; four days after the injury he was hospitalized in Colchester.