Stable isotope ratio analysis for the traceability of raw and cured meat

Supervisor : Edi Piasentier

The research activity was carried out in collaboration with Edmund Mach Foundation (San Michele all’Adige - Trento).
The research has investigated the effect of the geographical origin, the genetics (three genotypes Cinta Senese, Mora Romagnola and a commercial hybrid) and the production process of dry-cured ham from Italy (Parma, San Daniele and Toscano PDO) and Spain (Dehesa de Extremadura PDO) on the variability of 2H/1H, 13C/12C, 15N/14N, 18O/16O, 34S/32S ratios, measured by IR Mass Spectrometry after total combustion or pyrolysis. The same analysis has conducted in beef samples from Africa (Camerun). 11 IR were examined in three fractions: defatted dry matter (DFDM) and fat of biceps femoris and subcutaneous adipose tissue. The hams were made out of pigs reared in three geographical areas, where different productive factors were studied. The beef samples were collect in different parts of Camerun (sudano-sahelian zone in the North, Guinea high savannah in the East, West high plateau and forest in the South). This work is based on the premise that the IRMS is an effective method for tracing food origin and authenticity. The hypothesis is that the IRMS analysis can characterize different meet products to improve their authentication but it is necessary to allow for the fonts of isotope variability (e.g. genetics or production process).

Fundings : The research was partially supported by Italian MIUR, PRIN 2007 “Applicable requirements and perceived typicality of dry-cured ham‟- prot. 2007HCW9HN (national coordinator Edi Piasentier) funding.

Biography and contacts
Matteo Perini was born in 1979 in Trento (Italy), 2003 graduated (110/110) in Pharmacy at Padua University (Italy). Since 2003 he worked as laboratory technician at the E. Mach Foundation in San Michele all’Adige (TN) and in 2010 started the doctoral course at the PhD school “Agriculture Science and Biotechnology” at the University of Udine.

matteo.perini@iasma.it
[Phone 00390461615261]