Journal
MEAT SCIENCE
Volume 71, Issue 3, Pages 542-548Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2005.04.038
Keywords
lamb meat; characterization; (1)H HR-MAS NMR; stable isotope ratios; principal component analysis
Categories
Ask authors/readers for more resources
With the aim of finding parameters capable of characterizing meat according to geographical origin, twenty-five lamb meat samples from three areas located in Apulia (Southern Italy) were analysed for moisture, ash, fat and protein content, stable isotope ratios ((15)N/(14)N and (13)C/(12)C), major elements (Ca, Mg, Na, K) and trace metals (Zn, Cu, Fe, Cr). (1)H high resolution magic angle spinning (HR-MAS) NMR spectra were also obtained for all the samples. The advantages of the (1)H HR-MAS NMR technique are that sample preparation is easy, since the spectrum is obtained directly on the minced solid sample, and that information is acquired for a large number of metabolites (amino acids, fatty acids, sugars, etc.). The application of multivariate statistical analysis to two data sets containing tissue composition results together with the metals contents and (1)H HR-MAS NMR spectral data together with isotope ratios, respectively, provided in both cases a satisfactory origin differentiation of lamb meat samples. (C) 2005 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available