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Advisor(s)
Abstract(s)
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.
Description
Keywords
Bovine breed Fatty acids Linear discriminant analysis Meat differentiation Production systems
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
Publisher
Elsevier