Isotope analysis and provenance of pig meat
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Research partners: Longhand Data Limited, BPEX and QMS
Sponsors: BPEX and QMS
Duration: 2009 – 2010
The aim of this project was to test a technique that could be used to verify origin claims made on labels. The principle is based on measuring naturally occurring isotopes of up to five common elements found in pork as a means of verifying provenance.
The technique is based on the concept that the ratio of these stable isotopes will differ depending on where the pig was born and reared. Ultimately, this could be a powerful tool in our bid to get accurate labelling on pork and pork products.
The elements tested are those found in meat components. Water, for example, is made up of the elements hydrogen and oxygen; each of these elements naturally occurs in two isotopic forms, and it is differing ratios in and between these pairs of isotopes that is specific to a particular location.
The main component of the research project has been be to visit assured processors and take samples from pigs produced all over the UK to create a reference library, using slap mark and post code to pin down a geographic location. This reference library provides the range of normal isotope signatures against which those of test samples whose origin is suspect or unknown can be compared.
This approach has been tested by providing blind samples of known origin to the laboratory. These have been correctly identified, giving us confidence that the database is robust. Nevertheless we have continued to strengthen the database to ensure that all the participating regions of the UK are properly represented and extend the testing to bacon, ham and sausage products.
As the research project nears completion, the aim is to use the technology for verification and it offers considerable potential for supplementing and strengthening elements of the BQAP paper trail audit with state of the art technology.
View the full report here.
Page last updated
2012-04-03