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Multi-element (H,C,N,S) stable isotope characteristics of lamb meat from different European regions

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Abstract

Multi-element (H,C,N,S) stable isotope ratio analysis was tested for its suitability as a means for geographical provenance assignment of lamb meat from several European regions. The defatted dry matter (crude protein fraction) from lamb meat was found to be a suitable probe for “light” element stable isotope ratio analysis. Significant differences were observed between the multi-element isotope ratios of lamb samples from different regions. The mean hydrogen isotopic ratios of the defatted dry matter from lamb were found to be significantly correlated with the mean hydrogen isotopic ratios of precipitation and groundwater in the production regions. Carbon and nitrogen isotopic ratios were influenced by feeding practices and climate. Sulfur isotopic ratios were influenced by geographical location and surface geology of the production region. The results permitted differentiation of lamb meat, from most production regions, by inspection. However, more sophisticated evaluation of the data using multivariate methods, such as linear discriminant analysis, achieved 78% correct classification.

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Acknowledgements

This work was funded wholly or in part by the European Commission, under the FP6 Food Quality and Safety Priority, within the framework of the Integrated Project TRACE—006942—entitled “Tracing Food Commodities in Europe”. The information contained in this paper reflects the authors’ views; the European Commission is not liable for any use of the information contained therein. In addition the authors would like to thank the national organisations that have contributed to co-funding this research, in particular the UK Food Standards Agency. We also gratefully acknowledge the assistance of our TRACE co-workers and other institutions in obtaining authentic lamb samples and associated production information; Michael Komaitis (AUA); Gosia Newman (IFR); Elena Prieto Garcia (IFR); Carmen Nueno Palop (IFR); Giorgio Nicolini (IASMA); Alessandro Priolo (UNICT); Andrea Martini (UNIFI); the Bavarian food control institutions in Bamberg, Sonthofen and Straubing; Orkney Meat Ltd.; the Meat and Livestock Commission (UK); and the English Beef and Lamb Executive.

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Authors and Affiliations

  1. IASMA Research Center—Agrifood Quality Department, via E. Mach, 1, 38010, San Michele all’Adige (TN), Italy

    F. Camin & L. Bontempo

  2. Central Science Laboratory, Sand Hutton, York, YO41 1LZ, UK

    K. Heinrich

  3. ARC Seibersdorf Ges.mbH, 2444, Seibersdorf, Austria

    M. Horacek

  4. Institute of Food Research, Norwich Research Park, Norwich, NR4 7UA, UK

    S. D. Kelly

  5. LGL Bayern, Dienststelle Oberschleißheim, 85764, Oberschleißheim, Germany

    C. Schlicht

  6. Eurofins Scientific Analytics, Rue P.A. Bobierre, BP 42301, 44323, Nantes Cedex 3, France

    F. Thomas

  7. School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland

    F. J. Monahan

  8. School of Chemical Sciences and Pharmacy, University of East Anglia, Norwich, NR4 7JT, UK

    J. Hoogewerff

  9. Isolab GmbH, Woelkestr. 9/1, 85301, Schweitenkirchen, Germany

    A. Rossmann

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  1. F. Camin
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  2. L. Bontempo
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  3. K. Heinrich
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  4. M. Horacek
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  5. S. D. Kelly
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  6. C. Schlicht
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  7. F. Thomas
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  8. F. J. Monahan
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  9. J. Hoogewerff
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  10. A. Rossmann
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Correspondence to S. D. Kelly.

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Camin, F., Bontempo, L., Heinrich, K. et al. Multi-element (H,C,N,S) stable isotope characteristics of lamb meat from different European regions. Anal Bioanal Chem 389, 309–320 (2007). https://doi.org/10.1007/s00216-007-1302-3

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  • DOI: https://doi.org/10.1007/s00216-007-1302-3

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