{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,3]],"date-time":"2026-10-03T04:53:21Z","timestamp":1791003201473,"version":"4.1.0"},"reference-count":33,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Ministry of Science and Higher Education of the Russian Federation","award":["075-15-2024-483"],"award-info":[{"award-number":["075-15-2024-483"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Meat and meat products are among the most widely consumed foods worldwide. This places particular responsibility on manufacturers to ensure the quality and safety of these products. Due to their relatively high market value, meat products are susceptible to adulteration, highlighting the need for reliable methods of food authenticity assessment. Isotope ratio mass spectrometry (IRMS) method is one of the modern and most reliable analytical tools for providing information about the nature of the origin of components in food. A comprehensive analysis of isotope ratios was performed across the meat production chain, from animal feed and raw materials to finished products. Significant differences in \u03b413C and \u03b415N values were identified between pork samples collected at the two investigated sampling sites. It is shown that the isotope ratio values measured in different quail tissues and waste products ranged from \u221225.73\u2030 to \u221223.42\u2030 for \u03b413C and from 3.12\u2030 to 5.98\u2030 for \u03b415N, and are comparable with those in feeds. The \u03b418O values in meat juice ranged from \u22126.99\u2030 to \u22125.92\u2030 and were associated with the isotopic composition of local drinking water. No substantial changes in the \u03b413C and \u03b415N values of quail meat were observed following dietary supplementation under the investigated production conditions. The isotopic characteristics of individual ingredients and their potential contributions to the isotopic signature of quail meat sausages were investigated. Monitoring isotope ratios throughout the feed\u2013animal\u2013product chain may serve as a complementary approach for meat product identification and raw material traceability.<\/jats:p>","DOI":"10.3390\/molecules31193492","type":"journal-article","created":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T08:19:08Z","timestamp":1790842748000},"page":"3492","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Stable Isotope Characterization of Meat Products Through the Feed\u2013Animal\u2013Product Chain"],"prefix":"10.3390","volume":"31","author":[{"given":"Andrey B.","family":"Lisitsyn","sequence":"first","affiliation":[{"name":"V.M. Gorbatov Federal Research Center for Food Systems, 109316 Moscow, Russia"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5595-0455","authenticated-orcid":false,"given":"Dmitriy A.","family":"Sviridov","sequence":"additional","affiliation":[{"name":"All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry\u2014Branch of V.M. Gorbatov Federal Research Center for Food Systems, 119021 Moscow, Russia"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4298-0927","authenticated-orcid":false,"given":"Irina M.","family":"Chernukha","sequence":"additional","affiliation":[{"name":"V.M. Gorbatov Federal Research Center for Food Systems, 109316 Moscow, Russia"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"}]},{"given":"Lev A.","family":"Oganesyants","sequence":"additional","affiliation":[{"name":"All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry\u2014Branch of V.M. Gorbatov Federal Research Center for Food Systems, 119021 Moscow, Russia"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"}]},{"given":"Alexandr L.","family":"Panasyuk","sequence":"additional","affiliation":[{"name":"All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry\u2014Branch of V.M. Gorbatov Federal Research Center for Food Systems, 119021 Moscow, Russia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0518-1181","authenticated-orcid":false,"given":"Mikhail Y.","family":"Ganin","sequence":"additional","affiliation":[{"name":"All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry\u2014Branch of V.M. Gorbatov Federal Research Center for Food Systems, 119021 Moscow, Russia"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"investigation","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9022-7265","authenticated-orcid":false,"given":"Alexandr A.","family":"Il\u2019in","sequence":"additional","affiliation":[{"name":"All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry\u2014Branch of V.M. Gorbatov Federal Research Center for Food Systems, 119021 Moscow, Russia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,10,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"117476","DOI":"10.1016\/j.trac.2023.117476","article-title":"Isotope Ratio Mass Spectrometry (IRMS) Methods for Distinguishing Organic from Conventional Food Products: A Review","volume":"170","author":"Giannioti","year":"2024","journal-title":"Trends Anal. Chem."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Karabagias, I.K. (2020). Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics. Foods, 9.","DOI":"10.3390\/foods9111550"},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Elgadi, S., Ouhammou, A., Taous, F., Zine, H., Papazoglou, E.G., Elghali, T., Amenzou, N., El Allali, H., Aitlhaj, A., and El Antari, A. (2021). 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