EFFECT OF COOKING PROCEDURES AN OXYTETRACYCLINE RESIDUES IN LAMB MUSCLE

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.