Table 1.
Detection of tetracycline (TE) and streptomycin (ST) residues in 13 beef muscle (meat) and 8 beef liver samples using Charm II technique
| Beef muscle (meat) | Beef liver | ||||
|---|---|---|---|---|---|
| Sample no. |
TE (cpm) |
ST (cpm) |
Sample no. |
TE (cpm) |
ST (cpm) |
| 1 | 515a | 1052a | 1 | 379a | 519a |
| 2 | 797 a | 1674 | 2 | 378a | 1079a |
| 3 | 667a | 1088a | 3 | 847a | 1117a |
| 4 | 687a | 1333 | 4 | 828a | 932a |
| 5 | 924a | 1655 | 5 | 787a | 1073a |
| 6 | 804a | 1319 | 6 | 880a | 1129a |
| 7 | 977a | 1063a | 7 | 623a | 972a |
| 8 | 1113a | 1154a | 8 | 897 a | 1470 |
| 9 | 1235a | 1408 | |||
cpm Count per minute
cp Control point (average of 6 standard readings); cp for tetracycline = 1530 cpm, and cp for streptomycin = 1290 cpm
a Positive samples, i.e. their cpm ≤ the cp