[Effect of culinary treatment on residual quantities of streptomycin and oxytetracycline in meat and chicken by-products].

The effect of different methods of culinary treatment on the residual amounts of streptomycin and oxytetracycline in the meat and edible viscera (liver, muscle stomach) of egg-layer hens and in the eggs was clarified. Under the effect of heat treatment (cooking, frying, autoclaving) the amount of streptomycin and oxytetracycline in the meat and edible viscera of chicken was found to gradually decrease by comparison with the initial one, with oxytetracycline declining more intensively. In the chicken meat oxytetracycline becomes completely disintegrated after 2 hours of cooking, while amounts of streptomycin in the chicken liver are also much greater than those of oxytetracycline, whereas in the muscle stomach after 2-hour long cooking, in cooked and fried eggs, where oxytetracycline becomes fully disintegrated, certain amounts of streptomycin still continue to be present.