Effect of Cooking on the DDT Content of Beef

Abstract

Hay containing DDT was fed to beef cattle. Portions of one animal were used to det. the DDT content of the meat before and after cooking. Methods of cooking included roasting, broiling, pressure cooking, braising, and frying. Samples to be cooked by each method were prepd. in duplicate. One part of each sample was analyzed raw, and the other part was analyzed after cooking. Organic Cl was detd. by the method of Carter (1947); colorimetric detns. of DDT were made by the method of Schechter (1947). The results of the analyses showed that the DDT in the beef was not materially decomposed or lost during the cooking.