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Not AvailableA study was conducted to estimate certain organochlorine (DDT, HCH and cyclodiene compounds), organophosphorus (Methyl-Parathion, Malathion, Chlorpyrifos and Methyl-Chlropyrifos) and synthetic pyrethroid (Cypermethrin and Deltamethrin) residues in beef and mutton samples (40 each) collected from different regions of Andhra Pradesh by gas chromatography (GC). The contamination levels of Organochlorine (OC) pesticides detected in beef and mutton samples were 0.107 and 0.092 ppm for p,p’DDT- para para dichloro diphenyl trichlore ethane, 0.086 and 0.067 ppm of p,p’DDE- para para dichlorodiphenyl dichlore ethane, 0.077 and 0.058 ppm of p, p’DDD- para para dichloro diphenyl dichloroethylene, 0.074 and 0.039 ppm of α HCH (hexachloro cyclo hexane), 0.058 and 0.046 ppm of β HCH, 0.081 and 0.058 ppm of γ HCH, 0.051 and 0.022 ppm of δ HCH, 0.046 and 0.031 ppm of endosulfan sulfate, 0.040 and 0.040 ppm of heptachlor, 0.037 and 0.031 ppm of heptachlor epoxide, 0.023 and 0.020 ppm of aldrin and 0.019 and 0.022 ppm of dieldrin respectively. The levels of Organophosphate (OP) pesticide residues in beef and mutton were 0.020 and 0.031 ppm for methyl-parathion, 0.036 and 0.034 ppm of malathion, 0.035 and 0.023 ppm of chlorpyrifos and 0.034 and 0.035 ppm of methyl-chlorpyrifos respectively. We could not detect the selected synthetic pyrethroids in any of the meat samples. Cooking of aldrin and dieldrin spiked beef resulted in 31.02-35.98% reduction in aldrin and 28.91-34.60% reduction in dieldrin. Among the cooked samples, higher reduction in the residue level was noticed in pressure cooked meat samples, followed by boiling and microwave oven cooked samples.Not Availabl