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Page No. : 69-74

ABSTRACT

The present study was undertaken to assess the effect of various heat processing methods on degradation
of residue levels of organochlorine compounds in both natural and spiked samples of beef. The samples were processed by adopting QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) method for sample extraction and cleanup method and analyzed by adopting gas chromatography- electron capture detector. The final mean residual levels and their degradation percentage were also calculated with respective treatments (boiling, pressure cooking and microwave oven cooking). Pressure cooking and microwave oven cooking proved to be highly effective on degradation i.e 60 – 90% and 60 – 80% respectively, of various residue levels of organochlorine compounds in beef than boiling method.

Keywords: Gas chromatography – electron capture detector, heat processing, organochlorine pesticide residues, QuECh-ERS method