[The influence of the parameters of thermal treatment on reducing antibiotic residues in meat]
2008
Kalnitskaya, O.I., Moscow State Univ. of Applied Biotechnology (Russian Federation)
The content of residual quantities of antibiotics in muscular tissue of cattle, pigs and poultry before and after boiling, as well as a possibility of using such raw material to produce cooked sausages were studied. There is given a plan to investigate samples of beef and pork for the content of tetracycline and chloramphenicol, and poultry meat – additionally for grizane and bacitracin. As is found the thermal treatment greatly reduced the content of antibiotics in muscular tissue: in beef – up to 9.2-11.3%, pork – up to 8.9-12% and poultry meat – up to 5.9-11.7%, in going into a broth – 67-5-70.0%, 70-0-71.3% and 69.0-78.2%, respectively. Slaughter products exceeding the MAC of antibiotics are recommended to send for industrial processing. The broth is to be utilized as it contains 70-78% of the original amount of antibiotics. Producing a control sample of cooked sausage Zakusochnaya from minced meat containing 0.73 micro g/g oxytetracycline revealed its small reduction in the final product (0.05 micro g/kg). Similarly, the percentage of antibiotics after boiling the beef samples preliminary injected by chloramphenicol, benzylpenicillin, streptomycin and tetracycline was: 93.0; 89.0; 90.0 and 89.0%, respectively. It is concluded that boiling sausage products using hot vapor in thermal chambers does not result in great destruction of antibiotics and cannot be recommended for using raw meat material having an exceeded MAC of antibiotics as it does not form a broth into which a great portion of antibiotics passes
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