CONTROL OF RACTOPAMINE RESIDUES IN IMPORTED FROZEN BEEF AND LIVER USING DIFFERENT COOKING METHODS | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 55, Volume 70, Issue 183, October 2024, Page 677-684 PDF (1.06 MB) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.2024.284241.1246 | ||||
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| Authors | ||||
A. M ABD-EL-MALEK 1; RANIA A. MOSTAFA2; MADIHA H.A. DARWISH3; ZAKARIA M. Z.4; HADEEL. M. BAKR  5
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| 1Professor of Meat Hygiene, Safety and Technology and Head Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Assiut University, Egypt. | ||||
| 2Food Hygiene Department, Animal Health Research Institute, Agriculture Research Center, Egypt, | ||||
| 3Professor of Department of animals and poultry behaviors and management and Dean Faculty of Veterinary Medicine, Assiut University, Egypt | ||||
| 4Professor of Forensic Medicine and Toxicology, Department of Forensic Medicine and Veterinary Toxicology, Faculty of Veterinary Medicine, Assiut University, Egypt | ||||
| 5Fellow at Educational Veterinary Hospital, Faculty of Veterinary Medicine, Assiut University, Egypt | ||||
| Abstract | ||||
| This study was performed to detect the ractopamine residue in 70 samples of imported frozen meat and liver, 35 samples from each type. Samples were collected from different frozen meat stores in Assiut city and Assiut university cities. Results of RAC residues indicated that 94.3% samples of imported frozen beef were accepted and 5.7% unaccepted and above MRL of RAC which set by National Food Safety Authority (NFSA, 2020). Regarding frozen liver, 97% of samples were accepted and 3% were unaccepted according to National Food Safety Authority (NFSA, 2020). In conclusion, the amount of β-agonists RAC residues detected in imported frozen meat and liver is safe. Furthermore, different cooking methods were applied on samples of meat and liver with known concentration of ractopamine (4 ppb) to detect the effect of heat treatment on RAC residues. Meat samples were subjected to cook by boiling at 100°C for 120 min, grilling at 200ºC for 15 min, and Microwave at 150-180°C for 8 min. Liver samples were cooked by grilling at 170–200°C/6 min, frying at 230°C for 16 min, and microwave at 205°C for 8 min. The most effective cooking methods for reducing RAC residue were microwave followed by boiling, frying then grilling. | ||||
| Keywords | ||||
| Ractopamine residues; frozen meat; frozen liver; cooking microwave | ||||
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