Abstract
When administering nicarbazin to broiler chickens, the component 4,4′-dinitrocarbanilide (DNC) is deposited in muscle tissues and organs. Some of the accumulated DNC undergoes degradation when chicken meat is subjected to traditional cooking methods, leading to the release of p-nitroaniline (p-NA). The method outlined in this protocol comprises p-NA extraction procedure from chicken breast, encompassing all stages of sample preparation until the determination of this analyte through LC-MS/MS.
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Feddern, V., Gressler, V., Cunha, A., Bacila, D.M. (2024). Determination of p-Nitroaniline Residues in Chicken Meat by Salting-out Liquid-Liquid Extraction (SALLE) Followed by Derivatization and LC-MS/MS Analysis. In: Hoff, R., Molognoni, L. (eds) Chemical Food Contaminants Analysis. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-3806-4_14
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