Mercury residues in duck breast tissue after moist and dry heat cooking
- 1 January 1973
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 24 (1) , 107-112
- https://doi.org/10.1002/jsfa.2740240116
Abstract
Fifty McGraw Mallard ducks were given methyl‐mercury chloride (MeHg) at dosage levels of 0.0, 2.0, 6.0, 10.0 and 19.0 mg/kg body weight. Breasts were either roasted or braised and mercury concentration in cooked tissue and in drip was compared with that in the raw breast. The amount of mercury recovered after cooking averaged 87.6% after braising and 96.6% after roasting. Mercury losses were not significantly reduced by either cooking method.Keywords
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