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Mercury residues in duck breast tissue after moist and dry heat cooking
Author(s) -
Hough Elizabeth J.,
Zabik Mary E.
Publication year - 1973
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740240116
Subject(s) - mercury (programming language) , roasting , chemistry , cooking methods , food science , wet weight , body weight , breast tissue , chicken breast , chloride , zoology , environmental chemistry , biology , endocrinology , breast cancer , organic chemistry , genetics , cancer , computer science , programming language
Fifty McGraw Mallard ducks were given methyl‐mercury chloride (MeHg) at dosage levels of 0.0, 2.0, 6.0, 10.0 and 19.0 mg/kg body weight. Breasts were either roasted or braised and mercury concentration in cooked tissue and in drip was compared with that in the raw breast. The amount of mercury recovered after cooking averaged 87.6% after braising and 96.6% after roasting. Mercury losses were not significantly reduced by either cooking method.