Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands.
Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan.
J Sci Food Agric. 2024 Sep;104(12):7027-7084. doi: 10.1002/jsfa.13492. Epub 2024 May 8.
Provenance is becoming increasingly important in meat supply chains as it lends products higher perceived quality. However, its precise definition and interpretation along with its associated characteristics factors have remained somewhat elusive. This review meticulously defines meat provenance while dissecting the essential factors and associated quality attributes that constitute its essence and are subsequently employed to establish pertinent markers for provenance. Meat provenance emerges as a multi-dimensional construct stemming from the adept management of a constellation of factors relating to geographical origin, farm production system, traceability, and authenticity. Through intricate interactions, these factors unveil innate originality that not only forges a distinct reputation but also imparts a unique typicity to the meat product. Gaining insights into a meat product's provenance becomes attainable by scrutinizing its pertinent composition and organoleptic quality traits. Trace elements and stable isotopes stand out as provenance markers, forging a direct connection to both geographical origin and dietary sources. While somewhat less direct in linkage, other markers such as plant biomarkers, fatty acid composition, pH levels, flavour and aromatic compounds along with organoleptic characteristics contribute to the overall understanding of provenance. Additionally, the identification of animal species and breeds serves as key markers, particularly in the context of protected geographical indications. The study findings are useful for the various stakeholders of how the information for meat provenance can be linked with intrinsic and extrinsic factors for meat quality and protecting the integrity of the supply chain with special reference to traceability and authenticity. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
起源在肉类供应链中变得越来越重要，因为它赋予产品更高的感知质量。然而，其确切定义和解释以及相关的特征因素仍然有些难以捉摸。本综述在仔细定义肉类起源的同时，剖析了构成其本质的基本因素和相关质量属性，随后这些因素被用来建立与起源相关的相关标记。肉类起源是一个多维度的概念，源于对与地理起源、农场生产系统、可追溯性和真实性相关的一系列因素的熟练管理。通过复杂的相互作用，这些因素揭示了内在的独特性，不仅为产品树立了独特的声誉，而且赋予了肉类产品独特的典型性。通过仔细研究肉类产品的相关成分和感官质量特征，可以深入了解其起源。微量元素和稳定同位素是起源的标记物，与地理起源和饮食来源直接相关。虽然在关联性上稍显间接，但其他标记物，如植物生物标志物、脂肪酸组成、pH 值、风味和芳香化合物以及感官特征，有助于全面了解起源。此外，动物物种和品种的鉴定也是关键标记物，特别是在受保护的地理标志方面。研究结果对于肉类起源信息如何与肉类质量的内在和外在因素相关联以及保护供应链的完整性（特别是在可追溯性和真实性方面）具有重要意义。© 2024 作者。《食品科学杂志》由 John Wiley & Sons Ltd 出版，代表化学工业协会。
