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- W2038093352 abstract "ABSTRACT Pork loins, bellies and hams from pigs fed a diet containing 571 and 386 Mg of aflatoxins B 1 and B 2 per kg of feed, respectively, for 42 days were analyzed for aflatoxins in the fresh, fresh‐cooked, cured smoked (hams only) and cured‐smoked‐cooked states. Although some destruction of aflatoxins B 1 and B 2 occurred during cooking and/or processing, the maximum amount of inactivation did not exceed 41% of the total, and was generally in the range of 15–30%. Thus, results suggest that aflatoxins are quite stable during cooking and/or processing." @default.
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- W2038093352 date "1981-09-01" @default.
- W2038093352 modified "2023-10-09" @default.
- W2038093352 title "Effects of Cooking and/or Processing Upon Levels of Aflatoxins in Meat from Pigs Fed A Contaminated Diet" @default.
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- W2038093352 doi "https://doi.org/10.1111/j.1365-2621.1981.tb04160.x" @default.
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