Is authentication of the geographic origin of poultry meat and dried beef improved by combining multiple trace element and oxygen isotope analysis?

Data available on contents of up to 72 different trace elements and the oxygen isotope ratio of 78 poultry breast and 74 dried beef samples were analysed to determine whether the accuracy of the prediction of the geographic origin is improved by combining promising methods. Validation was performed...

Full description

Saved in:
Bibliographic Details
Published inMeat science Vol. 80; no. 3; pp. 944 - 947
Main Authors Franke, B.M., Hadorn, R., Bosset, J.O., Gremaud, G., Kreuzer, M.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.11.2008
[Amsterdam]: Elsevier Science
Elsevier
Subjects
accuracy
Animal productions
Authenticity
beef
Biological and medical sciences
breast muscle
Dried beef
dried meat
food composition
Food industries
Fundamental and applied biological sciences. Psychology
Geographic origin
Meat and meat product industries
Poultry
poultry meat
product authenticity
provenance
standards of identity
Terrestrial animal productions
Vertebrates
Authenticity
Dried beef
Geographic origin
Poultry
Oxygen
Farming animal
Meat product
Geographical origin
Trace element
Authentication
Dried meat
Beef
Adulteration
Poultry meat
Online AccessGet full text

Cover

More Information
Summary:Data available on contents of up to 72 different trace elements and the oxygen isotope ratio of 78 poultry breast and 74 dried beef samples were analysed to determine whether the accuracy of the prediction of the geographic origin is improved by combining promising methods. Validation was performed by determining the origin of a smaller sub-group using a statistical model established from the data of the second, larger, sub-group. As expected, the combined data proved useful for the determination of the geographic origin of meat samples. However, combining data did not clearly reduce the percentage of incorrectly classified individual samples compared to the two approaches applied separately. In poultry, cross-validation and validation resulted in 83% and 50% correct classifications, respectively. The corresponding values in dried beef were 73% and 43%. In conclusion, compared to element signature data alone, combining both methods did not improve predictions of origin.
Bibliography:http://dx.doi.org/10.1016/j.meatsci.2008.03.018
ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2008.03.018