Artículo

Baroni, M.V.; Podio, N.S.; Badini, R.G.; Inga, M.; Ostera, H.A.; Cagnoni, M.; Gallegos, E.; Gautier, E.; Peral-García, P.; Hoogewerff, J.; Wunderlin, D.A. "How much do soil and water contribute to the composition of meat? A case study: Meat from three areas of Argentina" (2011) Journal of Agricultural and Food Chemistry. 59(20):11117-11128
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Abstract:

The main goal of this study was to propose a reliable method to verify the geographical origin of meat, establishing the influence of soil and water on its isotopic and elemental composition. Thus, beef meat, soil, and water samples were collected from three major cattle-producing regions of Argentina (Buenos Aires, Córdoba, and Entre Ríos). Multielemental composition was determined on these three matrices by inductively coupled plasma mass spectrometry (ICP-MS), δ 13C and δ 15N by isotope-ratio mass spectrometry (IRMS), and the 87Sr/ 86Sr ratio by thermal ionization mass spectrometry (TIMS). Soil and drinking water samples could be characterized and clearly differentiated by combining the isotopic ratios and elements, demonstrating differences in geology and climatic conditions of three regions. Similarly, meat originating at each sampling area was characterized and differentiated using only five key variables (Rb, Ca/Sr, δ 13C, δ 15N, and 87Sr/ 86Sr). Generalized procrustes analysis (GPA), using the three studied matrices (soil, water, and meat) shows consensus between them and clear differences between studied areas. Furthermore, canonical correlation analysis (CCA) demonstrates significant correlation between the chemical-isotopic profile of meat with those corresponding to both soil and water (r 2 = 0.93, p < 0.001; and r 2 = 0.83, p < 0.001, respectively). So far, there are clear coincidences between the meat fingerprint and those from soil/water where cattle grew, presenting a good method to establish beef provenance. To the authors' knowledge this is the first report linking the influence of soil and water all together on the composition of beef, presenting the basis for the authentication of Argentinean beef, which could be extended to meat from different provenances. © 2011 American Chemical Society.

Registro:

Documento: Artículo
Título:How much do soil and water contribute to the composition of meat? A case study: Meat from three areas of Argentina
Autor:Baroni, M.V.; Podio, N.S.; Badini, R.G.; Inga, M.; Ostera, H.A.; Cagnoni, M.; Gallegos, E.; Gautier, E.; Peral-García, P.; Hoogewerff, J.; Wunderlin, D.A.
Filiación:Universidad Nacional de Córdoba-CONICET, SECyT/ISIDSA-ICYTAC, Ciudad Universitaria, Av. Juan Filloy s/n, 5000 Córdoba, Argentina
Ministerio de Ciencia y Tecnología Provincia de Córdoba-CEPROCOR, Santa María de Punilla, Córdoba, Argentina
Departamento Ciencias Geológicas-INGEIS, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires-CONICET, Buenos Aires, Argentina
Gerencia Química, Comisión Nacional de Energía Atómica, Centro Atómico Constituyentes, San Martín, Buenos Aires, Argentina
Facultad de Ciencias Veterinarias-IGEVET, Universidad Nacional de la Plata-CONICET, Ciudad Universitaria, La Plata, Argentina
School of Chemistry, University of East Anglia, Norwich NR4 7TJ, United Kingdom
Palabras clave:authenticity; beef; geographical origin; isotopic composition; trace elements; Argentina; authenticity; Buenos Aires; Canonical correlation analysis; Climatic conditions; Elemental compositions; Generalized procrustes analysis; Geographical origins; Isotope-ratio mass spectrometry; Isotopic composition; Isotopic ratios; Key variables; Soil and water; Thermal ionization mass spectrometry; Water samples; Chemical analysis; Inductively coupled plasma; Inductively coupled plasma mass spectrometry; Isotopes; Mass spectrometers; Potable water; Rubidium; Soils; Spectrometry; Strontium; Meats; drinking water; isotope; trace element; animal; Argentina; article; cattle; classification; climate; mass spectrometry; meat; soil; Animals; Argentina; Cattle; Climate; Drinking Water; Isotopes; Mass Spectrometry; Meat; Soil; Trace Elements; Bos
Año:2011
Volumen:59
Número:20
Página de inicio:11117
Página de fin:11128
DOI: http://dx.doi.org/10.1021/jf2023929
Título revista:Journal of Agricultural and Food Chemistry
Título revista abreviado:J. Agric. Food Chem.
ISSN:00218561
CODEN:JAFCA
CAS:Drinking Water; Isotopes; Soil; Trace Elements
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00218561_v59_n20_p11117_Baroni

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Citas:

---------- APA ----------
Baroni, M.V., Podio, N.S., Badini, R.G., Inga, M., Ostera, H.A., Cagnoni, M., Gallegos, E.,..., Wunderlin, D.A. (2011) . How much do soil and water contribute to the composition of meat? A case study: Meat from three areas of Argentina. Journal of Agricultural and Food Chemistry, 59(20), 11117-11128.
http://dx.doi.org/10.1021/jf2023929
---------- CHICAGO ----------
Baroni, M.V., Podio, N.S., Badini, R.G., Inga, M., Ostera, H.A., Cagnoni, M., et al. "How much do soil and water contribute to the composition of meat? A case study: Meat from three areas of Argentina" . Journal of Agricultural and Food Chemistry 59, no. 20 (2011) : 11117-11128.
http://dx.doi.org/10.1021/jf2023929
---------- MLA ----------
Baroni, M.V., Podio, N.S., Badini, R.G., Inga, M., Ostera, H.A., Cagnoni, M., et al. "How much do soil and water contribute to the composition of meat? A case study: Meat from three areas of Argentina" . Journal of Agricultural and Food Chemistry, vol. 59, no. 20, 2011, pp. 11117-11128.
http://dx.doi.org/10.1021/jf2023929
---------- VANCOUVER ----------
Baroni, M.V., Podio, N.S., Badini, R.G., Inga, M., Ostera, H.A., Cagnoni, M., et al. How much do soil and water contribute to the composition of meat? A case study: Meat from three areas of Argentina. J. Agric. Food Chem. 2011;59(20):11117-11128.
http://dx.doi.org/10.1021/jf2023929