Tracing the geographic origin of poultry meat and dried beef with oxygen and strontium isotope ratios

被引：53

作者：

Franke, Bettina M. ^{[1
]}

Koslitz, Stephan ^{[2
]}

Micaux, Fabrice ^{[2
]}

Piantini, Umberto ^{[2
]}

Maury, Valerie ^{[3
]}

Pfammatter, Elmar ^{[3
]}

Wunderli, Samuel ^{[4
]}

Gremaud, Gerard ^{[5
]}

Bosset, Jacques-Olivier ^{[6
]}

Hadorn, Ruedi ^{[6
]}

Kreuzer, Michael ^{[1
]}

机构：

[1] ETH, Inst Anim Sci, CH-8092 Zurich, Switzerland

[2] Haute Ecole Valaisanne, CH-1950 Sion, Switzerland

[3] Lab Cantonal Canton Valais, CH-1950 Sion, Switzerland

[4] Fed Res Stn Mat EMPA, CH-9014 St Gallen, Switzerland

[5] Swiss Fed Off Publ Hlth, CH-3003 Bern, Switzerland

[6] Agroscope Liebefeld Posieux Res Stn ALP, CH-3003 Bern, Switzerland

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2008年 / 226卷 / 04期

关键词：

stable isotope; authentication; traceability; cattle; broiler; meat;

D O I：

10.1007/s00217-007-0588-x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Two promising isotope ratios, the delta O-18 of the water fraction, as extracted by azeotropic distillation, and the Sr-87/Sr-86 of the ash fraction were tested for their applicability to determine the geographic origin. In two sampling phases, in total 78 fresh poultry breast meat and 72 dried beef samples, independent from each other and originating from different countries, were analysed. The delta O-18 was measured with isotope ratio mass spectrometry and the isotope abundance ratio of Sr-87/Sr-86 with a multicollector inductively coupled plasma mass spectrometer. With delta O-18 it was possible to distinguish (p < 0.001) poultry and dried beef samples according to their country of origin. The beef data suggests that the procedure of processing is of only low additional influence on delta O-18 and, if so, it seems to reduce the initial between-country differences. The Sr-87/Sr-86 ratio did not give sufficient indications for differentiation by geographic origin in either poultry meat or dried beef in the smaller, first phase, data set and was therefore not further tested.

引用

页码：761 / 769

页数：9

共 54 条

[31] Characterization of the geographical origin of pecorino sardo cheese by casein stable isotope (13C/12C and 15N/14N) ratios and free amino acid ratios [J].