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|Título:||Raw bovine meat fatty acids profile as an origin discriminator|
Correia, Daniela M.
Morais, Jorge Sá
Sousa, Fernando Ruivo de
Peres, António M.
Linear discriminant analysis
|Citação:||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|
|Resumo:||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.|
|Versão do Editor:||http://www.sciencedirect.com/science/journal/03088146|
|Aparece nas colecções:||CIMO - Artigos em Revistas Indexados à WoS/Scopus|
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|3 - BOVINE MEAT FoodChemistry_2008.pdf||314,81 kB||Adobe PDF||Ver/Abrir|
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