Effect of different cooking methods on ractopamine residues in beef

Document Type : Original Article


1 Food Control Department, Faculty of Veterinary Medicine, Benha University

2 Food Hygiene Department, Animal Health Research Institute, Dokki, Giza


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.