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Effect of heating on anabolic hormone residues in meat

100%

Wozniak B.

Bulletin of the Veterinary Institute in Puławy

1999

tom 43

nr 2

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.

Ograniczanie wyników

1 Bulletin of the Veterinary Institute in Puławy

1 Wozniak B.

1 1999

Wyniki wyszukiwania

Effect of heating on anabolic hormone residues in meat