First published 10/3/2026, 8:21:15 PM · Last updated 10/3/2026, 8:21:15 PM

Determination of tiamulin residue in pork and chicken by solid phase extraction and HPLC

A journal article published by JFDA/TFDA describes a laboratory method to determine tiamulin residue in pork and chicken using solid phase extraction and HPLC. The source is a peer-reviewed article published 2020-07-14.

Illustrative image: HK food ingredient red meat frozen pork chop raw butt steak white in October 2021 — Presixlla MOON/Wikimedia Commons, CC BY-SA 4.0

Categories: science-and-space, public-health, science-and-space, science-and-space, science-and-space

Generated scores

Scores are based on the cited reporting and use a 1–10 scale. Read the methodology.

Confidence: 6/10How certain the assessment is based on the clarity and evidence in the cited reporting.
Geographic reach: 4/10How widely the event reaches, from a local area (1) to worldwide impact (10).
Global importance: 3/10The event's broader significance, from limited importance (1) to major global importance (10).
Impact magnitude: 2/10The scale or severity of the real-world impact, from minor (1) to extreme (10).
Positivity: 6/10How harmful or beneficial the event is, from strongly harmful (1) to strongly positive (10).
Urgency: 1/10How time-sensitive the event is, from low urgency (1) to immediate attention needed (10).

Why it matters

The article reports an analytical technique for measuring antibiotic residue in meat.

Sources

Determination of tiamulin residue in pork and chicken by solid phase extraction and HPLCMetadata provided by Crossref. Usage terms

Report an issue