A method for identifying the authenticity of yak meat products

A technology for yak meat and beef, which is applied in the field of authenticating yak meat products, can solve the problems of difficulty in identifying common beef products and yak meat products, and achieves the effects of strong operability and simple technology

Active Publication Date: 2020-05-22
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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Problems solved by technology

[0004] Another object of the present invention is to provide a method for identifying the authenticity of yak meat products. The method of the present invention utilizes stable carbon, nitrogen, and hydrogen isotope fingerprint analysis to distinguish yak meat products from ordinary beef products, and uses objective detection and analysis methods to quickly Distinguishing the source of beef samples solves the problem of distinguishing between yak meat and ordinary beef products, and ordinary beef products and yak meat products only through sensory perception

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  • A method for identifying the authenticity of yak meat products

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Embodiment Construction

[0033] The present invention will be further described in detail below in conjunction with the embodiments, so that those skilled in the art can implement it with reference to the description.

[0034] It should be understood that terms such as "having", "comprising" and "including" as used herein do not entail the presence or addition of one or more other elements or combinations thereof.

[0035] The invention provides a method for discriminating the authenticity of yak meat products, comprising the steps of:

[0036] Determination of stable carbon isotope ratio δ in beef samples to be identified 13 C‰, stable nitrogen isotope ratio δ 15 N‰ and stable hydrogen isotope ratio δ 2 H‰;

[0037] The δ of the beef to be identified 13 C‰, δ 15 N‰, and δ 2 The value of H‰ is substituted into the discriminant model Y 普通牛肉 and Y 牦牛肉 Calculated in Y 普通牛肉 and Y 牦牛肉 value, where

[0038] Y 普通牛肉 =-3.312δ 13 C+5.980δ 15 N-0.631δ 2 H-79.099

[0039] Y 牦牛肉 =-5.249δ 13 C+3.791...

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Abstract

The invention discloses a method for identifying the authenticity of yak meat products, comprising: measuring δ in a beef sample to be identified 13 C‰, δ 15 N‰ and δ 2 H‰; will δ 13 C‰, δ 15 N‰, and δ 2 H‰ values ​​are substituted into the discriminant model Y 普通牛肉 and Y 牦牛肉 Y is calculated from 普通牛肉 and Y 牦牛肉 , Y 普通牛肉 =‑3.312δ 13 C+5.980δ 15 N-0.631δ 2 H‑79.099Y 牦牛肉 =‑5.249δ 13 C+3.791δ 15 N-0.640δ 2 H‑110.627; Compare Y 1 and Y 2 value, if Y 普通牛肉 >Y 牦牛肉 , it is determined that the beef sample to be identified is a common beef product, if Y 普通牛肉 <Y 牦牛肉 , it is determined that the beef sample to be identified is a yak meat product. The method is simple, convenient, and highly operable, with a discrimination rate as high as 97%, and has the characteristics of rapidity, economy, and practicality.

Description

technical field [0001] The invention relates to a method for identifying the authenticity of yak meat products. Background technique [0002] Yaks mainly grow in alpine areas with high altitude above 3000m, low air pressure, long cold season, short pasture growth period, long dry grass period, cold and short warm season. 92% of the world's yaks live in China, and 95% of China's yaks live on the Qinghai-Tibet Plateau. Because the Qinghai-Tibet Plateau is surrounded by high mountains, the terrain is closed, and it is located in the border. The growth environment of the grassland is free from any antibiotics and other chemical pollution. It is a rare natural pasture. In addition to foraging for wild grasses, yaks also eat natural medicinal plants such as Cordyceps sinensis and Snow Lotus. . Yak meat has high protein content, low fat content, rich minerals, reasonable proportion of amino acid structure, and rich carotene content. Therefore, yak meat has high nutritional value...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N27/62
Inventor 郭波莉魏益民魏帅张磊盛茂茂姜涛
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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