Hexachlorobenzene Residues in Spanish Meat Products After Cooking, Curing, and Long-term Ripening
Agustin A Ariño1, Antonio Herrera1, Maria P Conchello1
1Department of Animal Production & Food Science, Veterinary Faculty, University of Zaragoza, Miguel Servet, 177.50013 Zaragoza, Spain.
Abstract:
The effect of cooking, curing, and long-term ripening on hexachlorobenzene (HCB) residues in Spanish pork meat products was investigated. Twenty pork bologna samples were analyzed before and before cooking at 80-82°C for 100 min. Twenty-six fermented dry-cured pork sausage samples were initially analyzed just before filling into natural casing and at 4-, 15-, and 30-d intervals during curing process. Thirty dry-salted cured ham samples were investigated fresh, after dry-salting for 10 d, and after 6 month ripening. HCB residues were quantitated by gas-liquid chromatography with electron capture detector using packed columns. Neither cooking nor curing significantly reduced the HCB content in pork bologna and pork sausage, respectively. Ham processing yielded a significant (p<0.001) reduction of 42% in HCB levels throughout the length of maturation.
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