Element signature analysis: its validation as a tool for geographic authentication of the origin of dried beef and poultry meat |
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Authors: | Bettina M Franke Max Haldimann Gérard Gremaud Jacques-Olivier Bosset Ruedi Hadorn Michael Kreuzer |
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Affiliation: | 1.Institute of Animal Science,ETH Zurich,Zurich,Switzerland;2.Swiss Federal Office of Public Health,Berne-Liebefeld,Switzerland;3.Agroscope Liebefeld-Posieux Research Station ALP,Berne-Liebefeld,Switzerland |
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Abstract: | Element concentrations of 56 poultry meat and 53 dried beef samples were determined and statistically analyzed using analysis
of variance and linear discriminant analysis (LDA) to identify the single or combination of elements with the highest potential
to determine the geographic origin. In order to validate the applicability of this technique, the results were additionally
combined with data from an earlier assessment including 25 poultry meat and 23 dried beef samples. Validation was performed
by estimating the origin of the first samples based on the data of the second, larger, dataset. Elements significantly discriminating
among countries were As, Na, Rb, Se, Sr, and Tl for poultry meat and As, B, Ba, Ca, Cd, Cu, Dy, Er, Fe, Li, Mn, Pd, Rb, Se,
Sr, Te, Tl, U, and V for dried beef out of about 50 elements each. The LDA gave mean correct classification rates of 77 and
79% for poultry meat and dried beef, respectively. Validation allowed identifying some, but not all, origins. For a higher
discriminative power, this method should be combined with other ways of authentication. |
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Keywords: | Beef Broiler Meat Trace elements Authentication Traceability |
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