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.

Keywords

• antibiotics
• residues
• livestock
• chicken meat