Effect of Cooking Temperature on Residual Oxytetracycline Hydrochloride in Cooked Chicken

Ramdane MOHAMED SAID, Houssem SLAMA

Abstract


The concentration in samples cooked at 115 ° C is of 73.71 μg/mg either 49.40% reduction and a145 ° C is 66.03 μg/mg representing a 54.68% reduction. Bake at 145 ° C during 20 minutes is enough to destroy almost 55% of the initial quantity of residues in chicken hence HCL OTC residues are degradable thermo.

Keywords


antibiotics; residues; livestock; chicken meat

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DOI: http://dx.doi.org/10.15835/buasvmcn-asb:2018-0014


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