Effect of heating on anabolic hormone residues in meat

• Autorzy: Wozniak B
• Języki publikacji: EN

Abstrakty

EN

Studies on effects of pasteurisation of meat with spiked hormones at residue levels have been made. Beef and poultry meat samples which contained diethylstilbestrol and 19-nortestosterone were heated at 80°C for 20 minutes. The hormones were quantified by high-performance liquid chromatography with UV detection on raw and pasteurised meat samples. Diethylstilbestrol is stable under these conditions and shows only slight reduction. There is a remarkable decrease in concentration of 19-nortestosterone in beef after pasteurisation when the initial level of hormone was high (1 µg/g). For the samples with initial concentration of 19-nortestosterone below 50 ng/g no significant changes were observed.

Słowa kluczowe

EN

European Union; heating; anabolic hormone; regulatory control programme; meat; Poland; poultry meat; beef; hormone

• Wydawca: -
• Czasopismo: Bulletin of the Veterinary Institute in Puławy
• Rocznik: 1999
• Tom: 43
• Numer: 2
• Opis fizyczny: p.227-230

Twórcy

autor

Wozniak B

• National Veterinary Research Institute, 24-100 Pulawy, Poland

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