Evaluation of Antibiotic Residue on the Quality of Pork Sold for Human Consumption in Oyo State, South West Nigeria

A study was conducted to assess the effect of antibiotic residues on physical qualities of pork sold for human consumption in Oyo State – South west Nigeria. Twenty four beef samples were randomly collected from four agricultural zones in the state. The samples were analyzed using microbiological assay technique using Bacillus substilis for the detection of the residues of antibiotics. Cooking loss was expressed as percentage change in weight during cooking, while water holding capacity (WHC) of the meat was determined by the filter press method. The study revealed that 4 (16.67%) samples were positive for antibiotic residue detection. The presence of this residue significantly (p < 0.05) influenced cooking loss, thermal loss, chilling loss and WHC of the pork. No significant (p > 0.05) difference was observed in shear force of the samples. This result has shown that consumers are not only predisposed to health hazards but the qualities of the meat have also been compromised.