Effects of Cold Storage and Heating on Residue and Oxytetracycline Residue in Meat and Fish

DOI Web Site 9 References

Bibliographic Information

Other Title
  • 市販食品中のオキシテトラサイクリン残留量とその保存および加熱による変動について
  • シハン ショクヒン チュウ ノ オキシテトラサイクリン ザンリュウリョウ ト ソノ ホゾン オヨビ カネツ ニ ヨル ヘンドウ ニ ツイテ

Search this article

Abstract

Oxytetracycline (OTC) residues in thirty-three meat and fish products were examined, and the effects of cold storage and heating on the levels of residue in pork were investigated. OTC residues were mainly observed in prawns and swine and chicken liver, although every sample was within the tolerance limit. It was found that the level of OTC in pork under refrigeration decreased over time, except for frozen pork dumpling. The OTC levels in pork which OTC had been added were found to be significantly reduced by heating, and the levels were found to decrease more at higher temperature and longer heating time.

Journal

References(9)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top