Abstract
The study was planned out to estimate the ractopamine (RAC) residues in frozen beef as well as the effect of differentcooking on (RAC) in beef samples. The mean value of RAC in meat was 3.43±0.43 ppb. The obtained results showed noevidence for the illegal use of ractopamine, but these results do not exclude the possibility of misuse of these potentiallyharmful Substance. Regarding the effect of cooking on RAC residues in different cooking processes (boiling,microwaving and grilling), results showed that the degradation of RAC after boiling was 19.24%. Whereas aftermicrowaving and grilling they were 11.66, 47.52%. The results were statistically evaluated and the public healthsignificances were discussed.
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