Effect of Cooking Methods on Amphenicols and Metabolites Residues in Livestock and Poultry Meat Spiked Tissues.

Foods · 2022 · PMC9658256 · PMID 36360114

Europe PMC DOI

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an overall trendno p-value reported

The mass loss of livestock and poultry meat during boiling showed an overall trend of rising and then leveling off with time.

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a decreasing trendno p-value reported

The residue concentrations of CAP and TAP in pork, beef, lamb and chicken showed a decreasing or first increasing and then decreasing trend with frying time, while FF and FFA showed a decreasing trend in all four livestock and poultry meats.

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