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INFLUENCE OF THERMAL PROCESSING AND COOKING METHODS ON NATURALLY OCCURRING RESIDUES OF DDT AND ITS METABOLITES IN BEEF
Author(s) -
LANE L. G.,
AMMERMAN G. R.,
LANE R. H.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb09762.x
Subject(s) - residue (chemistry) , chemistry , food science , gas chromatography , chromatography , biochemistry
The effects of two thermal processes and two cooking methods (broiling and microwave) on natural residues of DDT and its metabolites in beef were studied. Residue analysis was performed by aluminum oxide cleanup of fat and electron capture gas chromatography. Similar residue losses resulted from broiling, microwave preparation, and processing beef at 104°C for 342 min. Less residue loss occurred when beef was processed at 127°C for 66 min.