Stable Isotope Characterization of Meat Products Through the Feed–Animal–Product Chain
- 1V.M. Gorbatov Federal Research Center for Food Systems, 109316 Moscow, Russia
- 2All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry—Branch of V.M. Gorbatov Federal Research Center for Food Systems, 119021 Moscow, Russia
Abstract
Meat and meat products are among the most widely consumed foods worldwide. This places particular responsibility on manufacturers to ensure the quality and safety of these products. Due to their relatively high market value, meat products are susceptible to adulteration, highlighting the need for reliable methods of food authenticity assessment. Isotope ratio mass spectrometry (IRMS) method is one of the modern and most reliable analytical tools for providing information about the nature of the origin of components in food. A comprehensive analysis of isotope ratios was performed across the meat production chain, from animal feed and raw materials to finished products. Significant differences in δ13C and δ15N values were identified between pork samples collected at the two investigated sampling sites. It is shown that the isotope ratio values measured in different quail tissues and waste products ranged from −25.73‰ to −23.42‰ for δ13C and from 3.12‰ to 5.98‰ for δ15N, and are comparable with those in feeds. The δ18O values in meat juice ranged from −6.99‰ to −5.92‰ and were associated with the isotopic composition of local drinking water. No substantial changes in the δ13C and δ15N values of quail meat were observed following dietary supplementation under the investigated production conditions. The isotopic characteristics of individual ingredients and their potential contributions to the isotopic signature of quail meat sausages were investigated. Monitoring isotope ratios throughout the feed–animal–product chain may serve as a complementary approach for meat product identification and raw material traceability.
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BibTeX
@article{lisitsyn2026stable,
title = {{Stable Isotope Characterization of Meat Products Through the Feed–Animal–Product Chain}},
author = {Andrey B. Lisitsyn and Dmitriy A. Sviridov and Irina M. Chernukha and Lev A. Oganesyants and Alexandr L. Panasyuk and Mikhail Y. Ganin and Alexandr A. Il’in},
journal = {Molecules (Basel, Switzerland)},
year = {2026},
month = oct,
doi = {10.3390/molecules31193492},
url = {https://europepmc.org/article/PMC/PMC13666878},
note = {CC BY},
}
RIS
TY - JOUR
TI - Stable Isotope Characterization of Meat Products Through the Feed–Animal–Product Chain
AU - Andrey B. Lisitsyn
AU - Dmitriy A. Sviridov
AU - Irina M. Chernukha
AU - Lev A. Oganesyants
AU - Alexandr L. Panasyuk
AU - Mikhail Y. Ganin
AU - Alexandr A. Il’in
PY - 2026
DA - 2026/10/01
JO - Molecules (Basel, Switzerland)
DO - 10.3390/molecules31193492
UR - https://europepmc.org/article/PMC/PMC13666878
AB - Meat and meat products are among the most widely consumed foods worldwide. This places particular responsibility on manufacturers to ensure the quality and safety of these products. Due to their relatively high market value, meat products are susceptible to adulteration, highlighting the need for reliable methods of food authenticity assessment. Isotope ratio mass spectrometry (IRMS) method is one of the modern and most reliable analytical tools for providing information about the nature of the origin of components in food. A comprehensive analysis of isotope ratios was performed across the meat production chain, from animal feed and raw materials to finished products. Significant differences in δ13C and δ15N values were identified between pork samples collected at the two investigated sampling sites. It is shown that the isotope ratio values measured in different quail tissues and waste products ranged from −25.73‰ to −23.42‰ for δ13C and from 3.12‰ to 5.98‰ for δ15N, and are comparable with those in feeds. The δ18O values in meat juice ranged from −6.99‰ to −5.92‰ and were associated with the isotopic composition of local drinking water. No substantial changes in the δ13C and δ15N values of quail meat were observed following dietary supplementation under the investigated production conditions. The isotopic characteristics of individual ingredients and their potential contributions to the isotopic signature of quail meat sausages were investigated. Monitoring isotope ratios throughout the feed–animal–product chain may serve as a complementary approach for meat product identification and raw material traceability.
SN - 1420-3049
ER -