Effect of Cooking Temperature on Residual Oxytetracycline Hydrochloride in Cooked Chicken
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.a) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
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