Raw bovine meat fatty acids profile as an origin discriminator.

@article{Dias2008RawBM,
  title={Raw bovine meat fatty acids profile as an origin discriminator.},
  author={Lu{\'i}s G. Dias and Daniela Maria Correia and J S{\'a}-Morais and Fernanda Sousa and Jaime M. Pires and Ant{\'o}nio M. Peres},
  journal={Food chemistry},
  year={2008},
  volume={109 4},
  pages={840-7}
}
Consumers are very concerned in "Protected Designation of Origin" (PDO) products, namely meat, since they associate these products to quality and healthy foods. Thus, it is necessary to implement analytical methodologies that could assure consumers about the products they purchase. Since this kind of meat is usually sold with no information concerning cattle sex, age and slaughter season, these characteristics were intentionally not taken into account. In this study, two Portugueses PDO bovine… CONTINUE READING

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