Influence of processing on the gamma-hexachlorocyclohexane content of meat products

Meat from rabbits, which had been fed with 14C γ-HCH, was processed to dried sausage and to various meat products. Micrococci and lactobacilli from a commercial starter culture metabolize the labelled pesticide to 20 and 10%, respectively. In dried sausage the γ-HCH content decreased in the course of 30 d by an average of about 25%. By curing, about 20% and by hot-smoking, 12% of the γ-HCH were degraded in the meat products. Cooking (1 1/2 h at 1000C) was the most effective treatment; more than 50% of the pesticide content were removed. In all kinds of products, besides small amounts (less than 2%) of chlorinated benzenes and phenols, the residues consisted mainly of γ-HCH. (author)