Raw bovine meat fatty acids profile as an origin discriminator

Abstract

Consumers are very concerned in ''Protected Designation of Origin" (PDO) products, namely meat, since they associate these products to quality and healthy foods. Thus, it is necessary to implement analytical methodologies that could assure consumers about the products they purchase. Since this kind of meat is usually sold with no information concerning cattle sex, age and slaughter season, these characteristics were intentionally not taken into account. In this study, two Portugueses PDO bovine breeds (Mirandesa and Barrosã) and two production sub-systems (traditional and organic farming) were studied during a two-year period. Statistical analysis showed that production system and breed had a significant effect on the overall raw meat fatty acids (FA) content. Besides, the FA profiles could be used as an effective tool to differentiate the four groups studied allowing a 100% correct classification. The meat FA content was also correlated with the relative importance of the animal feeding stuff area.

Short communication. Fatty acid composition of lamb fat depots as an origin discriminator

“…Previous studies have shown that FA profiles from IM (Dias et al, 2008). Santos-Silva et al (2002) and KK fat depots Mellado- González et al (2009) were able to discriminate between groups with different production systems, even if gender, age and slaughter were not taken into account.…”

“…In this context, it is necessary to implement analytical methodologies to assure consumers about the products they purchase. Hence, methodologies based on the fatty acid (FA) profiles have been reported to be effective in order to differentiate meat production systems and breeds (Dias et al, 2008). Santos-Silva et al (2002) concluded that FA profile from intramuscular (IM) fat depot was an effective method for discriminating between lamb feeding systems with accuracy around 90%.…”

An electronic tongue taste evaluation: Identification of goat milk adulteration with bovine milk

“…This statistical approach intended not only to classify raw skim milks according to animal provenience (goat, cow and respective mixtures), but also to compare the model classifications with those that could be expected by chance, in order to verify if the proposed potentiometric methodology could be used reliably by cheese producers for the detection of goat milk adulterations with cow milk. This technique was used for the classification of vinegars based on their polyalcohols content [23], the varietal differentiation of red wines in the Spanish Valencian region [24], the determination of geographic origin of potatoes using their content in mineral and trace elements [25], to discriminate between table olives according to their mineral nutrient composition [26], to discriminate between bovine breeds and production sub-system based on the raw meat fatty acids profile [27], and to differentiate honey samples according to their pollen content [14].…”

Fatty acid profile as a tool to trace the origin of beef in pasture- and grain-fed young bulls of Retinta breed

“…NIR calibrations have been developed using least squared regressions models based on the use of the fatty acid profile. Besides, the effectiveness of using methodologies based on the fatty acid profile of meat in order to differentiate production systems for young bulls (Moreno et al, 2006;Dias et al, 2008), lambs (Juárez et al, 2010) or goats (MelladoGonzález et al, 2009) has already been reported. In fact, Martínez et al (2013) proposed that a linear discriminant analysis using only 10 fatty acids of intramuscular fat is able to distinguish beef samples according to the type of finishing diet in bulls.…”