Links of Interest
Irish Farmers Journal – Grass-fed standard for beef could be approved in coming weeks.
Bord Bia – Factsheet on the Irish Agriculture and Food & Drink Sector.
Bord Bia – USDA Process Verified Program Information for Farmer Suppliers
DAFM – Food Wise 2025
DAFM – Sustainable Healthy Agri-Food Research Plan (SHARP),
Related Publications from Our Research Group
Canonical discriminant analysis of the fatty acid profile of muscle to authenticate beef from grass-fed and other beef production systems: Model development and validation.
R. Cama-Moncunill, A.P. Moloney, F.T.Röhrle, G. Luciano, F.J. Monahan (2021).
Food control, 122, 107820.
Beef authentication using dietary markers: Chemometric selection and modelling of significant beef biomarkers using concatenated data from multiple analytical methods.
M.T. Osorio, G, Downey, A.P. Moloney, F.T. Röhrle, G. Luciano, O, Schmidt, and F.J. Monahan (2013).
Food Chemistry 141, 2795–2801.
Beef authentication and retrospective dietary verification using stable isotope ratio analysis of bovine muscle and tail hair.
M.T. Osorio, A.P. Moloney, O. Schmidt and F.J. Monahan (2011).
Journal of Agricultural and Food Chemistry, 59 (7), 3295–3305.
Authentication of beef production systems using a metabolomics based approach.
M.T. Osorio, A.P. Moloney, L. Brennan and F.J. Monahan (2012).
Animal, 6, 167-172.
Fatty acid composition of muscle fat and subcutaneous adipose tissue of grazing heifers supplemented with plant oil-enriched concentrates.
F. Noci, P. French, F.J. Monahan and A.P. Moloney (2007).
Journal of Animal Science, 85, 1062-1073.
α-Tocopherol stereoisomers in beef as an indicator of vitamin E supplementation in cattle diets.
F.T. Röhrle, A.P. Moloney, A. Black, M.T. Osorio, T. Sweeney, O. Schmidt and F.J. Monahan (2011).
Food Chemistry 124, 935–940.
Carotenoid, colour and reflectance measurements in bovine adipose tissue to discriminate between beef from different feeding systems.
F.T. Röhrle, A.P. Moloney, M.T, Osorio, G. Luciano, A. Priolo, P. Caplan and F.J. Monahan (2011).
Meat Science 88, 347–353.
Related Publications
Trace-element composition and stable-isotope ratio for discrimination of foods with Protected Designation of Origin.
A. Gonzalvez, S. Armenta and M. de la Guardia (2009).
Trends in Analytical Chemistry, 28, 1295-1311.
Element signature analysis: its validation as a tool for geographic authentication of the origin of dried beef and poultry meat.
B.M. Franke, M. Haldimann, G. Gremaud, J-O. Bosset, R. Hadorn and M. Kreuzer (2008).
European Food Research and Technology, 227, 701-708.
Identification of the Species of Origin for Meat Products by Rapid Evaporative Ionization Mass Spectrometry.
J. Balog, D. Perenyi, C. Guallar-Hoyas C,A. Egri, S.D. Pringle, S. Stead, O.P. Chevallier, C.T. Elliott and Z. Takats (2016).
Journal of Agricultural and Food Chemistry, 64, 4793−4800.
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