Meat provenance: Authentication of geographical origin and dietary background of meat
- 1 October 2018
- journal article
- research article
- Published by Elsevier BV in Meat Science
- Vol. 144, 2-14
- https://doi.org/10.1016/j.meatsci.2018.05.008
Abstract
No abstract availableKeywords
Funding Information
- Irish Department of Agriculture, Food and the Marine (06/R&D/D/481)
This publication has 110 references indexed in Scilit:
- Recent developments in altering the fatty acid composition of ruminant-derived foodsAnimal, 2013
- The volatile profile of longissimus dorsi muscle of heifers fed pasture, pasture silage or cereal concentrate: Implication for dietary discriminationMeat Science, 2011
- Authentication of meat and meat productsMeat Science, 2010
- A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beefNutrition Journal, 2010
- Is authentication of the geographic origin of poultry meat and dried beef improved by combining multiple trace element and oxygen isotope analysis?Meat Science, 2008
- Carbon and nitrogen stable isotopes in fast food: Signatures of corn and confinementProceedings of the National Academy of Sciences of the United States of America, 2008
- Pre-selection of potential molecular markers for the geographic origin of dried beef by HR-MAS NMR spectroscopyMeat Science, 2007
- 87Sr/86Sr isotope composition of bottled British mineral waters for environmental and forensic purposesApplied Geochemistry, 2006
- Ruminant fat volatiles as affected by diet. A reviewMeat Science, 2006
- Stable isotope ratio analysis for authentication of lamb meatMeat Science, 2003