Indications for the applicability of element signature analysis for the determination of the geographic origin of dried beef and poultry meat

• Published in: European food research & technology 2007-07, Vol.225 (3-4), p.501-509
• Main Authors: Franke, Bettina M, Haldimann, Max, Reimann, Jürg, Baumer, Beatrice, Gremaud, Gérard, Hadorn, Ruedi, Bosset, Jacques-Olivier, Kreuzer, Michael
• Format: Article
• Language: English
• Subjects: Authentication; Beef; Biological and medical sciences; broiler chickens; cattle; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Gross chemical composition; Mass spectrometry; Meat; Meat and meat product industries; Methods of analysis, processing and quality control, regulation, standards; Poultry; Statistical analysis; trace elements; traceability
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-006-0446-2

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.