Hexachlorocyclohexane Residues in Meat Products after Processing

✍ Scribed by A. Ariño; A. Herrera; M.P. Conchello; R. Lazaro; C. Pérez

• Book ID: 102589535
• Publisher: Elsevier Science
• Year: 1993
• Tongue: English
• Weight: 395 KB
• Volume: 6
• Category: Article
• ISSN: 0889-1575
• DOI: 10.1006/jfca.1993.1007

✦ Synopsis

The levels of the isomers (\alpha)-hexachlorocyclohexane and lindane ( (\gamma)-hexachlorocyclohexane) in meat products subjected to cooking, curing, and long-term ripening were compared to the levels in the starting material. Twenty samples of pork bologna, 26 samples of pork sausage, and 30 dry-salted cured hams were analyzed and hexachlorocyclohexane residues were determined by gas-liquid chromatography with electron capture detector using packed columns. Cooking at 80(82^{\circ} \mathrm{C}) for (100 \mathrm{~min}) produced no significant changes in the chlorinated compound contents. Sausage curing for 1 month caused a (30 %) reduction ((P<0.001)) in lindane levels, whereas (\alpha)-hexachlorocyclohexane residual amounts decreased by almost (25 %(P<0,05)). Ham processing yielded a significant ((P<0.001)) reduction of 22 and (37 %) in lindane and (\alpha)-hexachlorocyclohexane levels. respectively. 1993 Academic Press, Inc