查詢結果分析
來源資料
頁籤選單縮合
題名 | 原料肉及肉製品磺胺劑殘留之調查 |
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作者 | 溫惠美; 陳景川; 黃桂連; | 書刊名 | 國立屏東技術學院學報 |
卷期 | 2 1993.06[民82.06] |
頁次 | 頁29-37 |
分類號 | 412.37 |
關鍵詞 | 原料肉; 肉製品; 磺胺劑; Raw meat; Meat products; Sulfonamide; |
語文 | 中文(Chinese) |
英文摘要 | Ill this study, 400 meat samples were collected from Taichungi Chiayi-i Tainan,Kaoshiling and Fmgtung area to survey the residual sulfonamide during the period from July, 1991to June, 1992. The analyzed samples included the raw meats ( porki chicken, and beef) andmeat products ( meat ball , dumpling, and won ton ) . The percentage of tested meat samplescontaminated by sulfonamide in chicken, pork, and beef was 15.9, 8.8, and 7.3 respectively,while the percentage of residual level beyond O.ippm, in the meat mentioned above, was 4.5, 1.2,and 0.0 Va respectively. More than 40 of the tested meat ball was contaminated by sulfonamide,of which the residual level above O.ippm was 2 . Only SMT was found in the contaminated pork,whereas, SMM , SDM and SMT might exist in the contaminated chicken. The percentage of residual level beyond O.ippm sold from traditional markets was 2.1 ,higher than those from supermarkets, which was 0.9 . Comparison of sulfonamide residues inwarm pork and chilled pork, all those samples containing residual level above O.ippm was warmpork, indicating its quahty was inferior to chilled pork. Residual distribution in swine following intravenous injection of 20ppm sulfamethazine after24 hrs was about 2.4ppm in various part of body. The level of SMT remaining in the variousproducts processed from pork containing 2.4ppm of SMT ranged from 0.8 - 1.5ppm, indicatingthat the SMT could not be completely destroyed under specified processing conditions. |
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