[Levels of tetracycline residues in meat products]

The paper concerns the determination in rabbit experiments of tetracycline antibiotics in meat products and in half-finished meat products. Discusses the degree of chlortetracycline inactivation in meat products exposed to thermal treatment. Residual amounts of antibiotics detected both in meat samples and in half-finished products as well as the effect of thermal treatment on antibiotic inactivation in relation to their content in the products require that strict control should be exercised over the use of antibiotics in animal breeding.