Lizhuang HAO, Jean-François HOCQUETTE, Wang XUN, Ruijun LONG, Luming DING, Shujie LIU, Jianzhang NIU, Racheal H. BRYANT, Lu SUN, Yayu HUANG, Shatuo CHAI, Xiang YANG

Yak Etinin Coğrafi Kökenini Doğrulamak Amacıyla Mineral Elementlerin Kullanılması

Pazardaki gıda ürünlerinin kökenini belirtmek için etiketleme sistemleri, tüketicilerin beklentilerini karşılamak için giderek daha önemli bir hal almaktadır. Yak eti, Qinghai-Tibet platosu üzerindeki doğal geniş meralardan elde edilen ‘yeşil’ bir üründür. Tüketicilerin yak etinin kaynağını bilmeleri için bir takip tekniği gereklidir. Bu çalışmada, yak etinin coğrafi kökenine göre sınıflandırılma potansiyeli açısından mineral parmak izleri araştırıldı. Qinghai-Tibet platosundaki üç bölgeden gelen 24 yak eti örneğinde 50’den fazla mineral içeriğin konsantrasyonu ICP-MS ile analiz edildi. En önemli kaynak göstergelerini tanımlamak için çok değişkenli istatistiksel analizler kullanıldı. Önemli orijin farklılıklarına bağlı olarak, rutin analiz için yedi element (Na, As, Ni, Se, Rb, Cd ve Ti) seçildi (P

Using Mineral Elements to Authenticate the Geographical Origin of Yak Meat

Labeling systems for niche market food products is becoming increasingly important to address consumers’ expectations. Yak meat is ‘green’product from natural extensive rangeland on Qinghai-Tibetan plateau. A trace technique is essential for consumers to know the origin of yakmeat. In the current study, mineral fingerprints were investigated for their potential to classify yak meat according to geographical origin.The concentration of more than 50 mineral contents in 24 yak meat samples from three regions on Qinghai-Tibetan plateau were analyzedby ICP-MS. Multivariate statistical analyses were used to identify the most relevant indicators of origin. Seven elements (Na, As, Ni, Se, Rb,Cd and Ti) were selected for further routine analyses based on the significant origin differences (P

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