Factors influencing the ¹⁸O/¹⁶O-ratio in meat juices

Abstract

With respect to the question of whether the ¹⁸O/¹⁶O-ratio of meat water could be used for meat origin analysis, factors influencing its δ¹⁸O-value have been examined. The ¹⁸O/¹⁶O-ratio of meat water differs geographically, similar to known differences in precipitation and ground water. In Great Britain higher enrichments in ¹⁸O were found in southern samples and in Germany in northern samples. However, it was not possible to distinguish between British and German beef: their ¹⁸O/¹⁶O-ratios overlapped. British bovine samples the variation range of δ¹⁸O-values was 2.8 ‰; in porcine samples it was 2.0 ‰. British meat liquids from beef were enriched in ¹⁸O by 1.3 ± 0.3 ‰ compared with pork. In porcine samples of litter mates with identical breeding and age at slaughter, the range in the δ¹⁸O-values among individuals was 2.4 ‰. Experiments revealed significant influences of the meat's storage and handling conditions on the ¹⁸O/¹⁶O-ratio. After 10 h at 21.5 or 18.5 °C the δ¹⁸O-value increased by 0.4 or 0.3 ‰ per h, respectively, in samples (50 g) of chopped meat. The observed magnitude of changes might compensate for the geographical and seasonal differences. A precise origin assignment of the affected specimen on the base of δ¹⁸O-values of meat water is hence bound to be impossible.

Revised version of a paper presented at the 26^th Annual Meeting of the German Association for Stable Isotope Research (GASIR) October, 6 to 8, 2003, Cologne, Germany.

Keywords:

• Meat
• Oxygen-18
• Natural variations

Notes

Revised version of a paper presented at the 26^th Annual Meeting of the German Association for Stable Isotope Research (GASIR) October, 6 to 8, 2003, Cologne, Germany.