A. Ibrahim et Wa. Moats, EFFECT OF COOKING PROCEDURES AN OXYTETRACYCLINE RESIDUES IN LAMB MUSCLE, Journal of agricultural and food chemistry, 42(11), 1994, pp. 2561-2563
Data on the effect of cooking procedures on antibiotic residues in mea
t are rather limited and have not been reported for microwave cooking.
For the present study, ground meat was used from lambs dosed intraven
ously with oxytetracycline 4 h prior to slaughter. The meat was mixed
to ensure uniformity and formed into 100 g patties. Residues were dete
rmined by HPLC analysis. When the meat was packed in a sausage casing
and cooked in boiling water, oxytetracycline was reduced 95% in 30 min
. Microwave Cooking to ''well-done'' (no red color) required 8 min, ga
ve a final temperature of 98-102 degrees C, and reduced levels 60% fro
m controls. Frying to ''well-done'' also required 8 min, the final int
ernal temperature was 81 degrees C, and residues were reduced 17.3%. D
egradation was related to the final temperature reached, which was hig
her for microwave cooking or for boiling than for frying. These result
s are consistent with other reported studies.