2010
DOI: 10.21608/avmj.2010.173876
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Occurrence of Some Mycotoxins Residues in Meat and Meat Products With Studying the Effect of Different Food Processing Methods on Mycotoxin Stability in Meat Samples

Abstract: High Performance Liquid Chromatography (HPLC) with the highest detector average value µg/kg for aflatoxin B1 was 0.87 (frozen meat) and the lowest was 0.41 (luncheon), the respective values for zearalenone were 2.96 (luncheon) and 2.15 (beef burger) µg/kg. In studying the effect of different food processing on stability of zearalenone in meat sample (a piece of fresh beef meat about 200 gm), the amount of zearalenone added to meat sample was 15µg prior freezing at -20°C and extracted, examined by HPLC after on… Show more

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