Ochratoxin A in raw materials and cooked meat products made from OTA-treated pigs.

Abstract

The aim of this study was to determine ochratoxin A (OTA) concentrations in the raw materials and cooked meat products made from pigs sub-chronically exposed to OTA. The treated animal group (n=5) was administered with 300 μg OTA/kg of feed for 30 days, whereas the control group (n=5) was left untreated. OTA concentrations were quantified using immunoassay… (More)
DOI: 10.1016/j.meatsci.2013.07.005

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