|
KMID : 1007520120210010295
|
|
Food Science and Biotechnology
2012 Volume.21 No. 1 p.295 ~ p.298
|
|
|
Food Authenticity Using Natural Carbon Isotopes (12C, 13C, 14C) in Grass-fed and Grain-fed Beef
|
|
Kim Seung-Hyun
Gustavo D. Cruz
James G. Fadel
Andrew J. Clifford
|
|
|
Abstract
|
|
|
|
Natural carbon isotopes, 12C, 13C, and 14C, help to authenticate/trace foods and beverages. Levels of total carbon (TC), 13C (δ13C), and 14C in muscle and lipid tissues from grass-fed versus grain-fed steers are reported. The δ13C in muscle versus lipid of steaks were around 5‰ higher in grain over grass-fed (p<0.05). The δ13C and 14C levels were higher in muscle over lipid tissues while the opposite was true for TC (p<0.05). TC content was around 20% higher in lipid over muscle due to different elemental compositions, lipid versus muscle, not carbon isotopes discrimination.
|
|
|
KEYWORD
|
|
|
carbon isotope, food authenticity, grass-fed beef, grain-fed beef
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|