ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Pork loins, bellies and hams from pigs fed a diet containing 571 and 386 Mg of aflatoxins B1 and B2 per kg of feed, respectively, for 42 days were analyzed for aflatoxins in the fresh, fresh-cooked, cured smoked (hams only) and cured-smoked-cooked states. Although some destruction of aflatoxins B1 and B2 occurred during cooking and/or processing, the maximum amount of inactivation did not exceed 41% of the total, and was generally in the range of 15–30%. Thus, results suggest that aflatoxins are quite stable during cooking and/or processing.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb04160.x
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