SUMMARY: DDT incorporated into chicken tissues during the growing period was reduced in concentration during cooking by either baking, frying, or steaming and during heating of tissues in closed containers for varying lengths of time. DDT was converted to DDD in each of the treatments, but the concentration of DDE was not altered significantly. Total losses of residue were greater when tissues were fried or steamed than when the samples were either baked or heated in closed containers. Losses of residue from chicken tissue occurred primarily through leaching of fat during the cooking process.
Mechanically deboned poultry meat samples from chicken broiler and turkey parts were analyzed for percentage moisture, fat, protein 'and mineral content. Moisture for turkey samples averaged 68.5%, fat 15.7% and protein 15.2%. Moisture, fat and protein for broiler samples averaged 72.2%, 14.4% and 13.4%, respectively. The minerals or elements detected in the largest amounts in ppm in decreasing order in turkey meat samples were K, Ca, Na, Cl, Mg, Fe, Cu, Zn, Rb and Al. In broiler meat samples the elements detected in largest amounts in ppm in decreasing order were K, Na, Ca, Cl, Mg, Fe, Zn, Cu, Rb, Al and Br. Other minerals were present in smaller amounts. There was a wide range in levels of the different elements in turkey and broiler meat samples.
SUMMARY—
DDT and lindane were fed separately and in combination at levels of 0.2 and 2.0 ppm to chickens during a growing period of 9 weeks. Pesticides incorporated into the tissues were reduced considerably when the birds were cooked by baking or frying. DDT, DDE, and Kelthane were present in the control and cooked carcasses, but DDD was found only in the cooked birds. A relationship between the two pesticides in which lindane enhanced the retention of DDT in the tissues appeared possible.
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