Cooking Methods and Heating Effects on DDT in Chicken Tissues

Abstract

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.