Influence of Meat Processing on the Content of Organochlorine PesticidesMuresan C1*, Covaci A2, Socaci S1, Suharoschi R1, Tofana M1, Muste S1 and Pop A1
- *Corresponding Author:
- Muresan C
Faculty of Food Science and Technology
University of Agricultural Sciences and Veterinary Medicine
Cluj -Napoca, Romania
E-mail: [email protected]
Received date: October 15, 2015 Accepted date: November 15, 2015 Published date: November 15, 2015
Citation: Muresan C, Covaci A, Socaci S, Suharoschi R, Tofana M, et al. (2015) Influence of Meat Processing on the Content of Organochlorine Pesticides. J Food Process Technol 6:517. doi:10.4172/2157-7110.1000517
Copyright: © 2015 Muresan C, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The purpose of this study was to identify pathways to reduce Organochlorine pesticides (OCP) contamination, through various thermal methods used for meat processing and to establish mathematic models predictive for the influence of thermal treatments on the OCP residues content in meat. By cold smoking, a reduction of less than 1% in the OCP content was observed, while for frying, the reduction was up to 48%. Warm smoking and pasteurization as combined treatments, determined as well a reduction in the OCP content of maximum 15 and 16%, respectively. Baking reduced also the level of OCPs with a maximum of 56%. Stewing under pressure caused the most dramatic reduction in the OCP levels (up to 92%). Using the Mc Donald's polynomial regression, predictive mathematical models for the variation of OCP levels with the applied heat treatments were computed. These models allow a good selection of the appropriate industrial food processing with the ultimate goal to reduce OCP residues.