Document Type : Original Article
Authors
1
Chemistry, Toxicology and Feed Deficiency Department, Animal Health Research Institute (AHRI), Agriculture Research Center (ARC), Giza 12619, Egypt.
2
Biochemistry, Toxicology, Feed Deficiency Department, Animal Health Research Institute, Agricultural Research Center, Dokki, Giza 12618, Egypt
3
Food Hygiene Dep., Animal Health Research Institute, Agriculture Research Center, Giza 12618, Egypt.
4
Food Hygiene Dept., Animal Health Research Institute, Mansoura, Agricultural Research Center, Egypt
5
Food Hygiene Dept., Animal Health Research Institute, Mansoura, Agricultural Research Center, Egypt.
6
Pharmacology and Pyrogen Unit, Biochemistry, Toxicology, Feed Deficiency Department, Animal Health Research Institute, Agricultural Research Center, Giza 12618, Egypt.
Abstract
Ractopamine (RAC) is commonly used to enhance animal growth and lean body weight, but concerns have been raised about residues in edible tissues and potential adverse effects. Since most food is cooked before consumption, it is important to determine RAC's heat stability in these tissues. Therefore, the main goal of this research was to evaluate the heat stability of RAC in 100 samples of beef and turkey meat using high-pressure liquid chromatography (HPLC) with a UV detector. The results showed that RAC was not detected in any of the turkey muscle samples, while it was found in 22% of the beef muscle samples at levels ranging from 0.5 to 15 ppb, with an average of 6.4. Furthermore, 27.3% of the positive samples exceeded the permissible level. When examining the impact of various thermal methods (boiling, grilling, and frying) on RAC residues, it was observed that boiling, grilling, and frying reduced RAC levels by 17.3%, 42.1%, and 45.4%, respectively. The study revealed that when the cooking temperature increased, the concentration of RAC decreased. The research concluded that RAC degradation varies depending on the degree of cooking temperature, and even after prolonged heating or high temperatures, only half of the remaining RAC in beef muscle was degraded. Finally, cooking methods partially eliminate RAC residues. it is crucial to follow the recommended maximum residue limits for meat samples set by the Codex Alimentarius Commission, as meat is widely consumed that could pose health risks if contaminated with high levels of RAC.
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