02179naa a2200397 a 450000100080000000500110000800800410001902400340006010000180009424501060011226000090021852010710022765000210129865000190131965000150133865000190135365000200137265000120139265300190140465300190142365300230144265300200146565300220148565300160150765300230152370000210154670000170156770000230158470000190160770000140162670000180164070000150165870000170167370000160169077300750170620962062018-09-24       2018    bl uuuu     u00u1 u    #d7 a10.1021/acs.jafc.8b023702DOI1 aBACILA, D. M.  aDegradation of 4,4-Dinitrocarbanilide in chicken breast by thermal processing.h[electronic resource]  c2018  aABSTRACT: Nicarbazin is one of the major anticoccidials used in broiler feeds. The compound 4,4′-dinitrocarbanilide (DNC) is the marker residue of concern left from nicarbazin in chicken meat. The effect of thermal processing on DNC content accumulated in chicken breast was assessed, and samples were analyzed by liquid chromatography-tandem mass spectrometry. Five conventional cooking methods were evaluated: boiling, grilling, microwaving, frying, and roasting. To ensure DNC in meat, broilers were fed nicarbazin without withdrawal period. All heating methods surpassed the 70 °C end point core temperature in chicken breast. Maximum DNC degradation was reached at 10 min for boiling, at 30 min for grilling, and at 2 min for microwaving, and no further reduction was observed for longer thermal processing time. Boiling was more efficient in reducing DNC (69%). Grilling, microwaving, and frying achieved on average 55% of degradation. The outcomes reported herein may be considered in decision-making regarding further review of maximum residue limits.  aBroiler chickens  aFillet quality  aNicarbazin  aContaminação  aFrango de Corte  aRação  aChicken fillet  aCooking method  aCozimento da carne  aDNC degradation  aHeating treatment  aNicarbazina  aQualidade da carne1 aCUNHA JUNIOR, A.1 aWEBER, I. F.1 aSCHEUERMANN, G. N.1 aCOLDEBELLA, A.1 aCARON, L.1 aMOLOGNONI, L.1 aDAGUER, H.1 aMAFRA, L. I.1 aFEDDERN, V.  tJournal of Agricultural and Food Chemistrygv. 66, p. 8391-8397, 2018.