O1. Establishing the isotope fingerprint of pork meat samples by IRMS, as tool for geographical origin discrimination and animal’s diet identification (Romanian versus foreign meat samples, and swine from intensive growing system versus those grown at yard)
O2. Assessing elemental signature (macro- and microelements, metals with toxic potential, and rare earth elements) of meat samples by ICP-MS, as an instrument for meat differentiation
O3. Fatty acids determination from meat by GC-FID
O4. Chemometric models development and validation of obtained data (ANNs, LDA), in order to obtain the best markers to differentiate meat geographical origin, animal’s diet and their specific characteristics.
O5. Results dissemination.