A COMPARATIVE STUDY ON EFFECT OF CHLORTETRACYCLINE AND OXYTETRACYCLINE BELOW 6-PPM LEVEL IN KEEPING QUALITY OF GROUND FLESH

TARR1) claimed that CTC was five times as much effective as was OTC in retarding the spoilage of ground flesh. Several studies5, 6, 12) have been reported, however, that the two antibiotics possessed a comparative effectiveness in keeping quality of round fish. The present study deals with the effectiveness of CTC and OTC below a 6-ppm addition in keeping quality of fresh ground flesh at 0°C. It was found that CTC was more effective than OTC and that the difference in the effectiveness varied with the levels of the antibiotics, i.e., higher the levels smaller the difference. A plot of the rate of extension of the storage life against the residue at incipient spoilage showed more marked superiority of CTC to OTC in preservative effect per unit residue.