Recent research topics in Cornforth's lab:

1.  What causes surface pinking of BBQ meats? Answer - Nitrogen dioxide, the same combustion gas contributing to smog and acid rain.  See the presentation titled Gee Whiz page.ppt

2.  Natural antioxidants (spices, raisin paste, milk mineral, phytate) in cooked ground beef, pork, and poultry.  The spices all inhibited rancid flavor development, and did not simply mask rancid flavors.  The natural phosphates (milk mineral, phytate) were also found to be very effective antioxidants. See the presentation titled IAFP 2007.ppt given at the International Assn of Food Protection meeting, Orlando, FL.

3.  Carbon monoide use in modified atmosphere packaging (MAP) of fresh meats.  Low (0.4%) CO was permitted for use fresh meat packaging in the  USA, effective July 2004.  The approval has been challenged by competing market segments using MAP technology consisting of high (80% oxygen) in combination with antioxidant injection.  See the presentation titled CO-MAP at NMA 2006.ppt

4.  Mechanism of myoglobin oxidation in fresh meats. Iron binding phosphate compounds such as milk mineral (MM) and sodium tripolyphosphate (STP) greatly increased red color stability of fresh meats (see slide 35 in topic 3).  This observation stimulated our investigation on the role of iron on myoglobin oxidation in a model system (see Mb oxidation JAgFoodChem06.pdf).  Iron indeed stimulated formation of brown metmoglobin, possibly by forming an iron-oxygen complex that facilitated electron transfer from myoglobin to oxygen.