Effect of different cooking methods on ractopamine residues in beef | ||||
| Benha Veterinary Medical Journal | ||||
| Article 29, Volume 31, Issue 2, December 2016, Page 210-212 PDF (301.39 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2016.31299 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Mohammed A. Hassan1; Reham A. A.1; Marzouk N. M.2; Sarah R. kh.2 | ||||
| 1Food Control Department, Faculty of Veterinary Medicine, Benha University | ||||
| 2Food Hygiene Department, Animal Health Research Institute, Dokki, Giza | ||||
| Abstract | ||||
| The study was planned out to estimate the ractopamine (RAC) residues in frozen beef as well as the effect of different cooking on (RAC) in beef samples. The mean value of RAC in meat was 3.43±0.43 ppb. The obtained results showed no evidence for the illegal use of ractopamine, but these results do not exclude the possibility of misuse of these potentially harmful Substance. Regarding the effect of cooking on RAC residues in different cooking processes (boiling, microwaving and grilling), results showed that the degradation of RAC after boiling was 19.24%. Whereas after microwaving and grilling they were 11.66, 47.52%. The results were statistically evaluated and the public health significances were discussed. | ||||
| Keywords | ||||
| Ractopamine; beef; Boiling; microwave; grilling | ||||
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