Investigation of zeranol in beef of Ukrainian production and its reduction with various technological processing

Authors

  • Mykola Kukhtyn Ternopil Ivan Pului National Technical University, Faculty of Engineering of Machines, Structures and Technologies, Department of Food Biotechnology and Chemistry, Ruska, 56, 46001, Ternopil, Ukraine, Tel.: +380972392057 https://orcid.org/0000-0002-0195-0767
  • Volodymyr Salata Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyj, Faculty of Veterinary Hygiene, Ecology and Law, Department of Veterinary-Sanitary Inspection, Pekarska, 50, 79010, Lviv, Ukraine, Tel.: +380677288933 https://orcid.org/0000-0002-7175-493X
  • Ruslan Pelenyo Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyj, Faculty of Veterinary Hygiene, Ecology and Law, Department of Microbiology and Virology, Pekarska, 50, 79010, Lviv, Ukraine, Tel.: +380974409837 https://orcid.org/0000-0002-3487-6962
  • Volodymyr Selskyi Ternopil Ivan Pului National Technical University, Faculty of Engineering of Machines, Structures and Technologies, Department of Food Biotechnology and Chemistry, Ruska, 56, 46001, Ternopil, Ukraine, Tel.: +380974668386 https://orcid.org/0000-0001-5860-3005
  • Yulia Horiuk State Agrarian and Engineering University in Podilya, Faculty of Veterinary Medicine and Technologies in Livestock, Department of Infectious and Parasitic Diseases, Schevchenko, 13, 32301, Kamianets-Podilskyi, Ukraine, Tel.: +380976617964 https://orcid.org/0000-0002-7162-8992
  • Nataliia Boltyk Institute of Veterinary Medicine National Academy of Agrarian Sciences of Ukraine, Ternopil Experimental Station, Trolleybus, 12, 46000, Ternopil, Ukraine, Tel.: + 380676609528 https://orcid.org/0000-0002-7378-7735
  • Larisa Ulko Sumy national agrarian university, Faculty of Veterinary Medicine, Department of Therapy, Pharmacology, Clinical Diagnostics and Chemistry, Herasym Kondratiev, 160, 40021, Sumy, Ukraine, Tel.: + 380507689800 https://orcid.org/0000-0001-7224-1952
  • Volodymyr Dobrovolsky State Agrarian and Engineering University in Podilya, Faculty of Veterinary Medicine and Technologies in Livestock, Department of Physiology, Biochemistry and Morphology, Schevchenko, 13, 32301, Kamianets-Podilskyi, Ukraine, Tel.: +380972701869

DOI:

https://doi.org/10.5219/1224

Keywords:

beef, zeranol, frozen meat, synthetic growth promoters, meat temperature processing, meat

Abstract

Synthetic growth stimulants are widely used to get high productivity of animals. These preparations can accumulate in the meat and their residual quantities will adversely affect the health of consumers. The purpose of the work was to monitor the content of zeranol, growth stimulant of ruminants in beef which goes to meat processing enterprises of the Western region of Ukraine and to determine the effect of heat treatment on its quantity. It was found out that 29.8% of beef samples taken at meat processing enterprises contained a stimulant for the growth of ruminant zeranol. It was found that during the storage of beef samples frozen at a temperature of -18 °C with different content of zeranol there is a decrease in its number. The most intense process of destruction of zeranol occurred during the first month of storage, during this period of time the amount of zeranol is reduced by an average of 20%, regardless of the initial content. Within two months of storage of frozen beef, the content of zeranol decreases by 28.2 ±0.17%, and at the end of the sixth month its quantity decreases to 33.2 ±0.58%. It was also found that the dynamics of zeranol reducing in beef samples with large quantities (22.5 μg.kg-1) and small (2.3 μg.kg-1) were the same. It was set up that during 30 min of meat cooking there was a decrease in the content of zeranol 24.7 ±0.23% and 32.0 ±0.35% for 60 min, compared to its content in fresh meat. At the same time, when stored in the frozen state and subsequent cooking, the reduction of zeranol content in meat was 39.3 ±0.3%. Therefore, it is proposed to revise and amendments into the regulatory documents of Ukraine regarding the control and supervision of the presence of hormone (zeranol) residues in meat and meat products in order to prevent their sale and consumption by humans.

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Published

2020-02-28

How to Cite

Kukhtyn, M., Salata, V., Pelenyo, R., Selskyi, V., Horiuk, Y., Boltyk, N., Ulko, L., & Dobrovolsky, V. (2020). Investigation of zeranol in beef of Ukrainian production and its reduction with various technological processing. Potravinarstvo Slovak Journal of Food Sciences, 14, 95–100. https://doi.org/10.5219/1224