The effects of several cooking methods (freeze-drying, roasting, boiling and frying) upon the persistence of diethylhexyl phthalate (DEHP) were investigated in eggs, liver and breast meat from laying hens which were given feed containing 1% phthalate for 4 weeks. The reduction rates of DEHP by cooking were 21.1-41.3% (freeze-drying), 26.1-52.5% (roasting), 11.6-33.1 % (boiling) and 10.6-43.5% (frying). The rates of DEHP remaining in eggs, liver and meat were 56.5-82.1, 64.9-94.1 and 47.5-78.9%,

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... respectively. The residual levels of DEHP in liver were the highest among the three samples after heating. After both freeze-drying and roasting ground meat for about 7 hours, the DEHP level reached equilibrium at about 1.5ppm.