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Studies on effects of pasteurisation of meat with spiked hormones at residue levels have been made. Beef and poultry meat samples which contained diethylstilbestrol and 19-nortestosterone were heated at 80°C for 20 minutes. The hormones were quantified by high-performance liquid chromatography with UV detection on raw and pasteurised meat samples. Diethylstilbestrol is stable under these conditions...
Studies on the effects of freezing meat with spiked hormones at residue levels have been made. Beef and poultry meat samples which contained diethylstilbestrol and 19-nortestosterone were stored frozen at -20°C. The hormones were quantified by high-performance liquid chromatography with UV detection after 2, 4 and 6 months. Diethylstilbestrol is stable under all of these conditions and shows only...
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