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Title: THE EFFECT OF COOKING PROCEDURES ON OXYTETRACYCLINE RESIDUES IN LAMB MUSCLE

Author
item IBRAHIM ADEL - UNIV OF CAIRO, EGYPT
item Moats, William - Bill

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/23/1994
Publication Date: N/A
Citation: N/A

Interpretive Summary: Degradation of antibiotic residues during cooking procedures is of interest to consumers and regulatory agencies. Only a few studies have been reported on this topic. Most of the previous studies were based on loss of biological activity. The present study was undertaken to follow degradation of incurred residues of oxytetracycline in lamb muscle. Boiling, frying, and microwave cooking were evaluated. This is the first report of the effect of microwave cooking on residues. The results confirm observations by other authors, based on loss of biological activity, that ordinary cooking procedures only partially degrade tetracycline antibiotics.

Technical Abstract: Data on the effect of cooking procedures on antibiotic residues in meat are rather limited and have not been reported for microwave cooking. For the present study, ground meat was used from lambs dosed intravenously with oxytetracycline 4 hrs. prior to slaughter. The meat was mixed to insure uniformity and formed into 100 g patties. Residues were determined by HPLC analysis. When the meat was packed in a sausage casing and cooked in boiling water, oxytetracycline was reduced 95 percent in 30 min. Microwave cooking to "well-done" (no red color) required 8 min., gave a final temperature of 98-102 deg C, and reduced levels 60 percent from controls. Frying to "well-done" also required 8 min., the final internal temperature was 81 deg C and residues were reduced 17.3 percent. Degradation was related to the final temperature reached which was higher for microwave cooking or for boiling than for frying. These results are consistent with other reported studies.