How Much Do Soil and Water Contribute to the Composition of Meat? A Case Study: Meat from Three Areas of Argentina-Reference-Cited by-同舟云学术

How Much Do Soil and Water Contribute to the Composition of Meat? A Case Study: Meat from Three Areas of Argentina

Published:2011-10-04 Issue:20 Volume:59 Page:11117-11128
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Baroni María V.¹,Podio Natalia S.¹,Badini Raúl G.²,Inga Marcela²,Ostera Héctor A.³,Cagnoni Mariana³,Gallegos Ernesto³,Gautier Eduardo⁴,Peral-García Pilar⁵,Hoogewerff Jurian⁶,Wunderlin Daniel A.¹

Affiliation:

1. Facultad Ciencias Químicas-SECyT/ISIDSA - ICYTAC, Universidad Nacional de Córdoba-CONICET, Ciudad Universitaria, Córdoba, Argentina

2. Ministerio de Ciencia y Tecnología Provincia de Córdoba-CEPROCOR, Santa María de Punilla, Córdoba, Argentina

3. Departamento Ciencias Geológicas-INGEIS, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires-CONICET, Ciudad Universitaria, Buenos Aires, Argentina

4. Gerencia Química, Comisión Nacional de Energía Atómica, Centro Atómico Constituyentes, San Martín, Buenos Aires, Argentina

5. Facultad de Ciencias Veterinarias-IGEVET, Universidad Nacional de La Plata-CONICET, Ciudad Universitaria, La Plata, Argentina

6. School of Chemistry, University of East Anglia, Norwich NR4 7TJ, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf2023929

Reference45 articles.

1. Tracing the geographical origin of food: The application of multi-element and multi-isotope analysis

2. Review of the current methods of analytical traceability allowing determination of the origin of foodstuffs

3. Stable carbon, nitrogen, and oxygen isotope analysis as a potential tool for verifying geographical origin of beef

4. Stable isotope variation as a tool to trace the authenticity of beef

5. Verifying the geographical origin of beef: The application of multi-element isotope and trace element analysis

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