How much do soil and water contribute to the composition of meat? A case study

Meat from three areas of Argentina

María V. Baroni, Natalia S. Podio, Raúl G. Badini, Marcela Inga, Héctor A. Ostera, Mariana Cagnoni, Ernesto Gallegos, Eduardo Gautier, Pilar Peral-García, Jurian Hoogewerff, Daniel A. Wunderlin

Research output: Contribution to journalArticle

24 Citations (Scopus)

Abstract

The main goal of this study was to propose a reliable method to verify the geographical origin of meat, establishing the influence of soil and water on its isotopic and elemental composition. Thus, beef meat, soil, and water samples were collected from three major cattle-producing regions of Argentina (Buenos Aires, Córdoba, and Entre Ríos). Multielemental composition was determined on these three matrices by inductively coupled plasma mass spectrometry (ICP-MS), δ 13C and δ 15N by isotope-ratio mass spectrometry (IRMS), and the 87Sr/ 86Sr ratio by thermal ionization mass spectrometry (TIMS). Soil and drinking water samples could be characterized and clearly differentiated by combining the isotopic ratios and elements, demonstrating differences in geology and climatic conditions of three regions. Similarly, meat originating at each sampling area was characterized and differentiated using only five key variables (Rb, Ca/Sr, δ 13C, δ 15N, and 87Sr/ 86Sr). Generalized procrustes analysis (GPA), using the three studied matrices (soil, water, and meat) shows consensus between them and clear differences between studied areas. Furthermore, canonical correlation analysis (CCA) demonstrates significant correlation between the chemical-isotopic profile of meat with those corresponding to both soil and water (r 2 = 0.93, p < 0.001; and r 2 = 0.83, p < 0.001, respectively). So far, there are clear coincidences between the meat fingerprint and those from soil/water where cattle grew, presenting a good method to establish beef provenance. To the authors' knowledge this is the first report linking the influence of soil and water all together on the composition of beef, presenting the basis for the authentication of Argentinean beef, which could be extended to meat from different provenances.

Original languageEnglish
Pages (from-to)11117-11128
Number of pages12
JournalJournal of Agricultural and Food Chemistry
Volume59
Issue number20
DOIs
Publication statusPublished - 26 Oct 2011
Externally publishedYes

Fingerprint

meat composition
Meats
Argentina
Meat
Soil
Beef
meat
case studies
Soils
Water
Chemical analysis
beef
soil
water
Mass Spectrometry
soil water
provenance
Mass spectrometry
Geology
mass spectrometry

Cite this

Baroni, M. V., Podio, N. S., Badini, R. G., Inga, M., Ostera, H. A., Cagnoni, M., ... Wunderlin, D. A. (2011). How much do soil and water contribute to the composition of meat? A case study: Meat from three areas of Argentina. Journal of Agricultural and Food Chemistry, 59(20), 11117-11128. https://doi.org/10.1021/jf2023929
Baroni, María V. ; Podio, Natalia S. ; Badini, Raúl G. ; Inga, Marcela ; Ostera, Héctor A. ; Cagnoni, Mariana ; Gallegos, Ernesto ; Gautier, Eduardo ; Peral-García, Pilar ; Hoogewerff, Jurian ; Wunderlin, Daniel A. / How much do soil and water contribute to the composition of meat? A case study : Meat from three areas of Argentina. In: Journal of Agricultural and Food Chemistry. 2011 ; Vol. 59, No. 20. pp. 11117-11128.
@article{3edfcc8e21964d83809008cc330b98c9,
title = "How much do soil and water contribute to the composition of meat? A case study: Meat from three areas of Argentina",
abstract = "The main goal of this study was to propose a reliable method to verify the geographical origin of meat, establishing the influence of soil and water on its isotopic and elemental composition. Thus, beef meat, soil, and water samples were collected from three major cattle-producing regions of Argentina (Buenos Aires, C{\'o}rdoba, and Entre R{\'i}os). Multielemental composition was determined on these three matrices by inductively coupled plasma mass spectrometry (ICP-MS), δ 13C and δ 15N by isotope-ratio mass spectrometry (IRMS), and the 87Sr/ 86Sr ratio by thermal ionization mass spectrometry (TIMS). Soil and drinking water samples could be characterized and clearly differentiated by combining the isotopic ratios and elements, demonstrating differences in geology and climatic conditions of three regions. Similarly, meat originating at each sampling area was characterized and differentiated using only five key variables (Rb, Ca/Sr, δ 13C, δ 15N, and 87Sr/ 86Sr). Generalized procrustes analysis (GPA), using the three studied matrices (soil, water, and meat) shows consensus between them and clear differences between studied areas. Furthermore, canonical correlation analysis (CCA) demonstrates significant correlation between the chemical-isotopic profile of meat with those corresponding to both soil and water (r 2 = 0.93, p < 0.001; and r 2 = 0.83, p < 0.001, respectively). So far, there are clear coincidences between the meat fingerprint and those from soil/water where cattle grew, presenting a good method to establish beef provenance. To the authors' knowledge this is the first report linking the influence of soil and water all together on the composition of beef, presenting the basis for the authentication of Argentinean beef, which could be extended to meat from different provenances.",
keywords = "authenticity, beef, geographical origin, isotopic composition, trace elements",
author = "Baroni, {Mar{\'i}a V.} and Podio, {Natalia S.} and Badini, {Ra{\'u}l G.} and Marcela Inga and Ostera, {H{\'e}ctor A.} and Mariana Cagnoni and Ernesto Gallegos and Eduardo Gautier and Pilar Peral-Garc{\'i}a and Jurian Hoogewerff and Wunderlin, {Daniel A.}",
year = "2011",
month = "10",
day = "26",
doi = "10.1021/jf2023929",
language = "English",
volume = "59",
pages = "11117--11128",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "20",

}

Baroni, MV, Podio, NS, Badini, RG, Inga, M, Ostera, HA, Cagnoni, M, Gallegos, E, Gautier, E, Peral-García, P, Hoogewerff, J & Wunderlin, DA 2011, 'How much do soil and water contribute to the composition of meat? A case study: Meat from three areas of Argentina', Journal of Agricultural and Food Chemistry, vol. 59, no. 20, pp. 11117-11128. https://doi.org/10.1021/jf2023929

How much do soil and water contribute to the composition of meat? A case study : Meat from three areas of Argentina. / Baroni, María V.; Podio, Natalia S.; Badini, Raúl G.; Inga, Marcela; Ostera, Héctor A.; Cagnoni, Mariana; Gallegos, Ernesto; Gautier, Eduardo; Peral-García, Pilar; Hoogewerff, Jurian; Wunderlin, Daniel A.

In: Journal of Agricultural and Food Chemistry, Vol. 59, No. 20, 26.10.2011, p. 11117-11128.

Research output: Contribution to journalArticle

TY - JOUR

T1 - How much do soil and water contribute to the composition of meat? A case study

T2 - Meat from three areas of Argentina

AU - Baroni, María V.

AU - Podio, Natalia S.

AU - Badini, Raúl G.

AU - Inga, Marcela

AU - Ostera, Héctor A.

AU - Cagnoni, Mariana

AU - Gallegos, Ernesto

AU - Gautier, Eduardo

AU - Peral-García, Pilar

AU - Hoogewerff, Jurian

AU - Wunderlin, Daniel A.

PY - 2011/10/26

Y1 - 2011/10/26

N2 - The main goal of this study was to propose a reliable method to verify the geographical origin of meat, establishing the influence of soil and water on its isotopic and elemental composition. Thus, beef meat, soil, and water samples were collected from three major cattle-producing regions of Argentina (Buenos Aires, Córdoba, and Entre Ríos). Multielemental composition was determined on these three matrices by inductively coupled plasma mass spectrometry (ICP-MS), δ 13C and δ 15N by isotope-ratio mass spectrometry (IRMS), and the 87Sr/ 86Sr ratio by thermal ionization mass spectrometry (TIMS). Soil and drinking water samples could be characterized and clearly differentiated by combining the isotopic ratios and elements, demonstrating differences in geology and climatic conditions of three regions. Similarly, meat originating at each sampling area was characterized and differentiated using only five key variables (Rb, Ca/Sr, δ 13C, δ 15N, and 87Sr/ 86Sr). Generalized procrustes analysis (GPA), using the three studied matrices (soil, water, and meat) shows consensus between them and clear differences between studied areas. Furthermore, canonical correlation analysis (CCA) demonstrates significant correlation between the chemical-isotopic profile of meat with those corresponding to both soil and water (r 2 = 0.93, p < 0.001; and r 2 = 0.83, p < 0.001, respectively). So far, there are clear coincidences between the meat fingerprint and those from soil/water where cattle grew, presenting a good method to establish beef provenance. To the authors' knowledge this is the first report linking the influence of soil and water all together on the composition of beef, presenting the basis for the authentication of Argentinean beef, which could be extended to meat from different provenances.

AB - The main goal of this study was to propose a reliable method to verify the geographical origin of meat, establishing the influence of soil and water on its isotopic and elemental composition. Thus, beef meat, soil, and water samples were collected from three major cattle-producing regions of Argentina (Buenos Aires, Córdoba, and Entre Ríos). Multielemental composition was determined on these three matrices by inductively coupled plasma mass spectrometry (ICP-MS), δ 13C and δ 15N by isotope-ratio mass spectrometry (IRMS), and the 87Sr/ 86Sr ratio by thermal ionization mass spectrometry (TIMS). Soil and drinking water samples could be characterized and clearly differentiated by combining the isotopic ratios and elements, demonstrating differences in geology and climatic conditions of three regions. Similarly, meat originating at each sampling area was characterized and differentiated using only five key variables (Rb, Ca/Sr, δ 13C, δ 15N, and 87Sr/ 86Sr). Generalized procrustes analysis (GPA), using the three studied matrices (soil, water, and meat) shows consensus between them and clear differences between studied areas. Furthermore, canonical correlation analysis (CCA) demonstrates significant correlation between the chemical-isotopic profile of meat with those corresponding to both soil and water (r 2 = 0.93, p < 0.001; and r 2 = 0.83, p < 0.001, respectively). So far, there are clear coincidences between the meat fingerprint and those from soil/water where cattle grew, presenting a good method to establish beef provenance. To the authors' knowledge this is the first report linking the influence of soil and water all together on the composition of beef, presenting the basis for the authentication of Argentinean beef, which could be extended to meat from different provenances.

KW - authenticity

KW - beef

KW - geographical origin

KW - isotopic composition

KW - trace elements

UR - http://www.scopus.com/inward/record.url?scp=80054992982&partnerID=8YFLogxK

U2 - 10.1021/jf2023929

DO - 10.1021/jf2023929

M3 - Article

VL - 59

SP - 11117

EP - 11128

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 20

ER -