Indications for the applicability of element signature analysis for the determination of the geographic origin of dried beef and poultry meat |
| |
Authors: | Bettina M. Franke Max Haldimann Jürg Reimann Beatrice Baumer Gérard Gremaud Ruedi Hadorn Jacques-Olivier Bosset Michael Kreuzer |
| |
Affiliation: | 1. ETH Zurich, Institute of Animal Science, Universit?tstrasse 2, 8092, Zurich, Switzerland 2. Swiss Federal Office of Public Health, 3003, Berne-Liebefeld, Switzerland 3. Departement of Food Technology, University of Applied Sciences Waedenswil (HSW), 8820, W?denswil, Switzerland 4. Swiss Federal Research Station for Animal Production and Dairy Products (Agroscope Liebefeld-Posieux), 3003, Berne-Liebefeld, Switzerland
|
| |
Abstract: | In order to determine the geographic origin of poultry and dried beef, concentrations of a total of 72 different elements (occasionally represented with several isotopes) were analyzed by inductively coupled plasma high resolution mass spectrometry (ICP-HRMS). Additionally, gross chemical composition (GCC) was analyzed. The 25 poultry breast filets samples originated from Switzerland, France, Germany, Hungary, Brazil, and Thailand, and the 23 dried beef samples, made from M. biceps femoris and M. semitendinosus, were produced in Switzerland, Austria, Australia, United States, and Canada out of raw meat originating either from these or from other countries. A total of 66 and 46 of the elements and isotopes followed were detected in beef and poultry, respectively. For statistical analyses, only the most abundant isotopes per element were used. For both poultry meat and dried beef, a differentiation of the origins was possible using those elements, which were significantly different across countries (As, Na, Rb, and Tl in poultry; B, Ca, Cd, Cu, Dy, Eu, Ga, Li, Ni, Pd, Rb, Sr, Te, Tl, Tm, V, Yb, and Zn in beef). No sufficient differentiation between origins was possible with GCC. Further studies have to confirm the suitability of this approach for meat authentication with more samples. |
| |
Keywords: | Cattle Broiler Meat Trace elements Gross chemical composition Authentication Traceability |
本文献已被 SpringerLink 等数据库收录! |
|