Effects of Cold Preservation on Quality and Sarafloxacin and Difloxacin Residues in Beef

Qian Wang; Yue Jin; Yi Qing Yang; Jie Deng; Li Zhen Ma; Shi Jie Yan

doi:10.4028/www.scientific.net/AMR.1033-1034.669

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Effect of Hot Air Convection Drying Temperatures on Physical and Chemical Properties of Germinated Sweet Corn
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Effects of Cold Preservation on Quality and Sarafloxacin and Difloxacin Residues in Beef
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Effects of Cold Preservation on Quality and Sarafloxacin and Difloxacin Residues in Beef

Abstract:

During cold preservation, the pH and moisture of beef decreased slowly. Changes in ash and protein content had no obvious rules, but the data analysis results showed that the effect of drugs on these indexes was significant. Ca, Fe content decreased, Zn content increased, TBARS values were significantly higher than those in the blank , and violent fluctuation. SAR and DIF had obvious bacteriostasis effect. Cold preservation had no palpable effect on fluoroquinolones residues.