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Benha Veterinary Medical Journal
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Hassan, M., A., R., M., M., kh., S. (2016). Effect of different cooking methods on ractopamine residues in beef. Benha Veterinary Medical Journal, 31(2), 210-212. doi: 10.21608/bvmj.2016.31299
Mohammed A. Hassan; Reham A. A.; Marzouk N. M.; Sarah R. kh.. "Effect of different cooking methods on ractopamine residues in beef". Benha Veterinary Medical Journal, 31, 2, 2016, 210-212. doi: 10.21608/bvmj.2016.31299
Hassan, M., A., R., M., M., kh., S. (2016). 'Effect of different cooking methods on ractopamine residues in beef', Benha Veterinary Medical Journal, 31(2), pp. 210-212. doi: 10.21608/bvmj.2016.31299
Hassan, M., A., R., M., M., kh., S. Effect of different cooking methods on ractopamine residues in beef. Benha Veterinary Medical Journal, 2016; 31(2): 210-212. doi: 10.21608/bvmj.2016.31299

Effect of different cooking methods on ractopamine residues in beef

Article 29, Volume 31, Issue 2, December 2016, Page 210-212  XML PDF (301.39 K)
Document Type: Original Article
DOI: 10.21608/bvmj.2016.31299
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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