Saved in:
| Main Author: | |
|---|---|
| Format: | Artículo científico |
| Language: | en |
| Published: |
Universidad Nacional Autónoma de México
2004
|
| Subjects: | |
| Online Access: | https://www.redalyc.org/articulo.oa?id=42335201 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Table of Contents:
- Estabilidad de sulfametazina en carne y productos cárnicos de cerdo tratados térmicamente Haydé Hayamaí González Carrillo Angélica Espinosa Plascencia Germán Cumplido Barbeitia María del Carmen Bermúdez Almada Multidisciplinaria (Ciencias Naturales y Exactas) pork cooking sulfamethazine thermal stability The present study was conducted to examine the effects of cooking on sulfamethazina residues inpork meat and meat products. Pork meat from four pigs fed on commercial diets containing a 110 mgsulfamethazine/kg dose and that of two control pigs was subjected to several thermal processes. Twomeat products (ham and pork sausage) were obtained and two cooking processes (boiling and frying)were studied. Antibiotic analysis by high performance liquid chromatography was performed prior toand following the thermal process. No statistical difference (P > 0.05) was found between the concentrationof sulfamethazine in raw and cooked tissues, except in the case of ham. The results provide usefulinformation in estimating potential exposure to sulfamethazine residues from ingestion of cooked meatcontaining the antibiotic. 2004 artículo científico 0301-5092 https://www.redalyc.org/articulo.oa?id=42335201 en http://www.redalyc.org/revista.oa?id=423 Veterinaria México application/pdf Universidad Nacional Autónoma de México Veterinaria México (México) Num.2 Vol.35