Inferring the origin and dietary history of beef from C, N and S stable isotope ratio analysis

被引：154

作者：

Schmidt, O ^{[1
]}

Quilter, JM

Bahar, B

Moloney, AP

Scrimgeour, CM

Begley, IS

Monahan, FJ

机构：

[1] Univ Coll Dublin, Fac Agrifood & Environm, Dept Environm Resource Management, Dublin 4, Ireland

[2] Univ Coll Dublin, Fac Agrifood & Environm, Dept Food Sci, Dublin 4, Ireland

[3] Teagasc, Grange Res Ctr, Dunsany, Meath, Ireland

[4] Scottish Crop Res Inst, Dundee DD2 5DA, Scotland

[5] Iso Analyt Ltd, Sandbach CW11 3HT, Cheshire, England

来源：

FOOD CHEMISTRY | 2005年 / 91卷 / 03期

关键词：

authenticity; food safety; isotope ratio mass spectrometry; meat; organic production; traceability;

D O I：

10.1016/j.foodchem.2004.08.036

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

There is a pressing need for scientific methods that provide independent proof of the authenticity of animal produce for human consumption. Results of two feasibility studies suggest that the analysis of natural stable isotope compositions of carbon, nitrogen and sulphur is one potential tool for the verification of the geographical origin and feeding history of beef cattle. Beef reared in the USA (23 samples) and Brazil (10 samples) was isotopically different from northern European beef (35 samples), mainly because of contrasting proportion of plants with C-3 and C-4 photosynthetic pathways in the cattle diets. Combined C, N and S stable isotope ratio analysis also separated organically (15 samples) and conventionally (17 samples) produced Irish beef, even though underlying mechanisms are not yet fully understood. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：545 / 549

页数：5

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