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Title: Raw bovine meat fatty acids profile as an origin discriminator
Authors: Dias, L.G.
Correia, Daniela M.
Morais, Jorge Sá
Sousa, Fernando Ruivo de
Pires, Jaime
Peres, António M.
Keywords: Bovine breed
Fatty acids
Linear discriminant analysis
Meat differentiation
Production systems
Issue Date: 2008
Publisher: Elsevier
Citation: Dias, L. G.; Correia, D. M.; Sá-Morais, J.; Pires, J. M.; Peres, A. M. (2008) - Raw bovine meat fatty acids profile as an origin discriminator. Food Chemistry. ISSN 0308-8146. 109:4, p. 840-847
Abstract: Consumers are very concerned in ‘‘Protected Designation of Origin” (PDO) products, namely meat, since they associate these prod- ucts 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 Barrosa˜ ) 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.
Peer review: yes
ISSN: 0308-8146
Publisher Version:
Appears in Collections:ARN - Artigos em Revistas Indexados ao ISI/Scopus

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