Aim: : Determination of the geographic origin of poultry meat and dried beef by analytical tools, independent from accompanying documents (custom, others)

(1)

Opportunities and limitations of the analytical determination of Opportunities and limitations of the analytical determination of

the geographic origin of poultry meat and dried beef the geographic origin of poultry meat and dried beef

Aim

Aim: : Determination of the geographic origin of poultry meat and dried beef by analytical tools, independent from accompanying documents (custom, others)

Conclusions:

Distinction of certain origins is possible

Not every origin can be separated from all others

Origin-determination of an unknown sample is not unanimously possible

The results indicate that additional hints for food control authorities can be given to launch further investigations

Bettina M. Franke

^1,2,3^1,2,3

, Ruedi Hadorn , Ruedi Hadorn

^2*^2*

, Jacques- , Jacques -Olivier Bosset Olivier Bosset

²²

, G , Gé érard Gremaud rard Gremaud

³³

, Michael Kreuzer , Michael Kreuzer

¹¹

1

1ETH ETH ZurichZurich, Institute of , Institute of AnimalAnimalScience, Science, AnimalAnimalNutrition, CHNutrition, CH--8092 8092 ZurichZurich, , SwitzerlandSwitzerland

2

2 AgroscopeAgroscopeLiebefeld-Liebefeld-PosieuxPosieuxResearch Station ALP, CHResearch Station ALP, CH--3003 Bern3003 Bern--Liebefeld, SwitzerlandLiebefeld, Switzerland

3

3Swiss Office of Public Health, Swiss Office of Public Health, CHCH--3003 Bern3003 Bern--LiebefeldLiebefeld, Switzerland, Switzerland

We are grateful to: Micarna SA, Bell AG, Bischofberger AG, Fredag AG, Frifag AG and Ernst Kneuss Geflügel AG for providing the poultry samples; Albert Spiess AG, Surselva Fleischwaren AG, Fleischtrocknerei Churwalden AG, Natura Bündner Fleischtrocknerei, Gabriel Fleury SA, Cher Mignon SA, Handl Tyrol GmbH, Metzgerei Eggs, Reckingen and the Swiss embassies in USA und Canada for providing and organizing the dried beef samples.

Analyses Analyses: :

All samples were analysed according to their element profile and oxygen isotope ratio.

Dried beef samples were furthermore analysed using NIR and NMR.

ANOVA and Linear Discriminant analysis were used as statistical tools

Raw meat origin

Place of

processing Elements δ¹⁸O NIR NMR

Separation based on Validation ANOVA Validation

AU AU BRAT*, BRGR,

CHVS, CNCN, USUS all other differentiation not possible

BR AT all others AUAU, CNCN differentiation

not possible BR GR (CH) all except CHGR AUAU, USUS,

CNCN

differentiation not possible CH GR (CH) non-Swiss samples AUAU, CNCN differentiation

not possible CH VS (CH) samples of non-Swiss

raw meat AUAU, CNCN differentiation not possible CN CN all others all except USUS differentiation

not possible US US no classification

possible BRGR, AUAU differentiation not possible

results in step 2 did not confirm results of step 1 Æno validation done

BR, FR, GE no classification possible

CH

BR, FR, GE no classification possible

HN

BR, FR, HU, CH no classification possible

GE

GE, HU, CH BR, GE, HU, CH

FR

GE, HU, CH FR, GE, HU, CH

BR

ANOVA Validation P1 on basis of P2

Separation based on

δ¹⁸O Elements

Poultry

Poultry meat meat samples: samples :

Brazil (BR): 14 samples

France (FR): 13 samples

Germany (GE): 15 samples

Hungary (HU): 16 samples

Switzerland (CH): 20 samples

Dried

Dried beef beef samples: samples :

Grisons (GR): 32 samples

Valais (VS): 15 samples

Australia (AU): 8 samples

Austria (AT): 6 samples

Canada (CN): 8 samples

USA (US): 5 samples

Results Results: :

Element concentration and oxygen isotope ratio allowed the discrimination between certain origins (table 1 and 2).

A clear separation of all origins of each other as well as a determination of the origin of an unknown sample was impossible.

For dried beef, a differentiation between raw meat origin and place of processing was partly possible (table 1).

Results of NIR and NMR were not suitable to distinguish between dried-beef origins.

Table 2. Differentiation of the origins of poultry breasts according to different analytical techniques

Table 1. Differentiation of the raw meat origin and place of processing of dried beef according to different analytical techniques

?

* First two letters: raw meat origin, last two letters: place of processing

54th ICoMST, 10-15 August 2008, Cape Town, South Africa

Aim: : Determination of the geographic origin of poultry meat and dried beef by analytical tools, independent from accompanying documents (custom, others)

Opportunities and limitations of the analytical determination of Opportunities and limitations of the analytical determination of

the geographic origin of poultry meat and dried beef the geographic origin of poultry meat and dried beef

Aim

Aim: : Determination of the geographic origin of poultry meat and dried beef by analytical tools, independent from accompanying documents (custom, others)

Conclusions:

Conclusions:

 Distinction of certain origins is possible

 Not every origin can be separated from all others

 Origin-determination of an unknown sample is not unanimously possible

 The results indicate that additional hints for food control authorities can be given to launch further investigations

Bettina M. Franke

Bettina M. Franke

, Ruedi Hadorn , Ruedi Hadorn

, Jacques- , Jacques -Olivier Bosset Olivier Bosset

, G , Gé érard Gremaud rard Gremaud

, Michael Kreuzer , Michael Kreuzer

Analyses Analyses: :

 All samples were analysed according to their element profile and oxygen isotope ratio.

 Dried beef samples were furthermore analysed using NIR and NMR.

 ANOVA and Linear Discriminant analysis were used as statistical tools

Poultry

Poultry meat meat samples: samples :

 Brazil (BR): 14 samples

 France (FR): 13 samples

 Germany (GE): 15 samples

 Hungary (HU): 16 samples

 Switzerland (CH): 20 samples

Dried

Dried beef beef samples: samples :

 Grisons (GR): 32 samples

 Valais (VS): 15 samples

 Australia (AU): 8 samples

 Austria (AT): 6 samples

 Canada (CN): 8 samples

 USA (US): 5 samples

Results Results: :

 Element concentration and oxygen isotope ratio allowed the discrimination between certain origins (table 1 and 2).

 A clear separation of all origins of each other as well as a determination of the origin of an unknown sample was impossible.

 For dried beef, a differentiation between raw meat origin and place of processing was partly possible (table 1).

 Results of NIR and NMR were not suitable to distinguish between dried-beef origins.

?

Distinction of certain origins is possible

Not every origin can be separated from all others

Origin-determination of an unknown sample is not unanimously possible

The results indicate that additional hints for food control authorities can be given to launch further investigations

All samples were analysed according to their element profile and oxygen isotope ratio.

Dried beef samples were furthermore analysed using NIR and NMR.

ANOVA and Linear Discriminant analysis were used as statistical tools

Brazil (BR): 14 samples

France (FR): 13 samples

Germany (GE): 15 samples

Hungary (HU): 16 samples

Switzerland (CH): 20 samples

Grisons (GR): 32 samples

Valais (VS): 15 samples

Australia (AU): 8 samples

Austria (AT): 6 samples

Canada (CN): 8 samples

USA (US): 5 samples

Element concentration and oxygen isotope ratio allowed the discrimination between certain origins (table 1 and 2).

A clear separation of all origins of each other as well as a determination of the origin of an unknown sample was impossible.

For dried beef, a differentiation between raw meat origin and place of processing was partly possible (table 1).

Results of NIR and NMR were not suitable to distinguish between dried-beef origins.