Thermal Effect on Ractopamine Residues in Beef and Turkey Meat Using HPLC Assay | ||||
| Egyptian Journal of Veterinary Sciences | ||||
| Article 36, Volume 55, Issue 7, November and December 2024, Page 2167-2176 PDF (786.81 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejvs.2024.276665.1911 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Maha, S. Abd-Elhafeez   1; Pierre E. Mehanny 2; Fatma H. Amro 3; Yosra S. Aleslamboly 3; Eman Elkhawaga 4; Eman S. Shukry 5; Azza Moustafa Abd elmoteleb 6
| ||||
| 1Chemistry, Toxicology and Feed Deficiency Department, Animal Health Research Institute (AHRI), Agriculture Research Center (ARC), Giza 12619, Egypt. | ||||
| 2Biochemistry, Toxicology, Feed Deficiency Department, Animal Health Research Institute, Agricultural Research Center, Dokki, Giza 12618, Egypt | ||||
| 3Food Hygiene Dep., Animal Health Research Institute, Agriculture Research Center, Giza 12618, Egypt. | ||||
| 4Food Hygiene Dept., Animal Health Research Institute, Mansoura, Agricultural Research Center, Egypt | ||||
| 5Food Hygiene Dept., Animal Health Research Institute, Mansoura, Agricultural Research Center, Egypt. | ||||
| 6Pharmacology and Pyrogen Unit, Biochemistry, Toxicology, Feed Deficiency Department, Animal Health Research Institute, Agricultural Research Center, Giza 12618, Egypt. | ||||
| Abstract | ||||
| Ractopamine (RAC) is commonly used to enhance animal growth and lean body weight, but concerns have been raised about residues in edible tissues and potential adverse effects. Since most food is cooked before consumption, it is important to determine RAC's heat stability in these tissues. Therefore, the main goal of this research was to evaluate the heat stability of RAC in 100 samples of beef and turkey meat using high-pressure liquid chromatography (HPLC) with a UV detector. The results showed that RAC was not detected in any of the turkey muscle samples, while it was found in 22% of the beef muscle samples at levels ranging from 0.5 to 15 ppb, with an average of 6.4. Furthermore, 27.3% of the positive samples exceeded the permissible level. When examining the impact of various thermal methods (boiling, grilling, and frying) on RAC residues, it was observed that boiling, grilling, and frying reduced RAC levels by 17.3%, 42.1%, and 45.4%, respectively. The study revealed that when the cooking temperature increased, the concentration of RAC decreased. The research concluded that RAC degradation varies depending on the degree of cooking temperature, and even after prolonged heating or high temperatures, only half of the remaining RAC in beef muscle was degraded. Finally, cooking methods partially eliminate RAC residues. it is crucial to follow the recommended maximum residue limits for meat samples set by the Codex Alimentarius Commission, as meat is widely consumed that could pose health risks if contaminated with high levels of RAC. | ||||
| Keywords | ||||
| Ractopamine; β -agonist; chromatography; meat; cooking | ||||
|
Statistics Article View: 395 PDF Download: 190 |
||||
