C:25
Proving the geographic origin of dried beef meat by NIR-analysis?
C. Schnell1, B. Franke2, R. Hadorn3, J. Bosset3, G. Gremaud4, M. Kreuzer2
1Büchi Labortechnik AG, Switzerland, 2ETH Zurich, Institute of Animal Science, Switzerland, 3Agroscope Liebefeld-Posieux Research Station, Switzerland, 4Swiss Federal Office of Public Health, Switzerland
In order to find suitable techniques to prove the geographic origin of meat, it was attempted to determine the origin of the raw meat and the place of processing of dried beef, a well known Swiss specialty. 59 dried beef samples from Australia, Austria, Canada, France, Switzerland and USA (raw meat origin and place of processing identical except Austrian (Brazilian raw meat) and Swiss beef (Brazilian and Swiss raw meat)), consisting of either 200 g sliced meat (French samples) or a bulk of approx. 500 g (all other samples), were analysed using Near-infrared (NIR). Of each sample approx. 100 g were homogenized (Mixer B-400, Büchi, Flawil, CH), filled in a Petri dish and analysed using a NIRFlex N-500 (Büchi, Flawil, CH) in two replicates. Of each replicate 3 measurements were carried out with 64 scans each (wavenumber range: 10 000 to 4 000 cm-1, resolution: 4 cm-1) while the Petri dish was rotating. Statistical analysis was performed after a data reduction by Principle
Component Analysis using Linear Discriminant Analysis and cross-validation.
The results show that the determination of the raw meat origin and the place of processing of dried beef is possible at quite high rates. Nevertheless, a 100 % correct attribution was nearly not possible. Unless samples are correctly classified in all cases, a reliable controlling of the authenticity of samples is not possible. Therefore NIR used alone was not suitable to determine raw meat origin and place of processing of dried beef samples in our case, but it might contribute some additional information in combination with other promising techniques such as element or isotope analyses.
