Cholesterol Content and Methods for Cholesterol Determination in Meat and Poultry

Abstract

Available data for cholesterol content of beef, pork, poultry, and processed meat products were reported. Although the cholesterol concentration in meat and poultry can be influenced by various factors, effects of animal species, muscle fiber type, and muscle fat content are focused on in this review. Oxidative red muscles tend to have greater total lipid and cholesterol contents, although differences in the same types of muscles or cuts have been reported. Moreover, contradictory results among various studies suggest that unless there are pronounced changes in muscle structure and composition, cholesterol content is unlikely to be affected. Second, multiple issues in cholesterol analysis, including sample preparation, detection, and quantification, were evaluated. Cholesterol content of meat and poultry has been determined mostly by colorimetry and chromatography, although the latter has become predominant because of technological advances and method performance. Direct saponification has been the preferred method for hydrolyzing samples because of cost‐ and time‐effectiveness. The extraction solvent varies, but toluene seems to provide sufficient recovery in a single extraction, although the possible formation of an emulsion associated with using toluene requires experience in postsaponification manipulation. The most commonly used internal standard is 5α‐cholestane, although its behavior is not identical to that of cholesterol. Cholesterol can be analyzed routinely by gas chromatography (GC)‐flame ionization detector without derivatization; however, other methods, especially high‐performance liquid chromatography (HPLC) coupled with different detectors, can also be used. For research purposes, HPLC‐ultraviolet/Visible/photodiode array detector with nondestructiveness is preferred, especially when cholesterol must be separated from other coexisting compounds such as tocopherols. More advanced methods, such as GC/HPLC‐isotope dilution/mass spectrometry, are primarily used for quality control purposes.

The effect of dietary fat, vitamin E and selenium concentrations on the fatty acid profile and oxidative stability of frozen stored broiler meat

“…According to Surai and Sparks (2000), the proportion of n-3 PUFA in different chicken tissues was higher when the diet was supplemented with vitamin E. Other authors (Cortinas et al, 2004;Rymer and Givens, 2010) found no effect of supplementing broiler diets with vitamin E on the fatty acid profile of thigh and breast meat. In the current study, in birds fed rape seeds and fish oil the cholesterol content in breast and thigh meat was 65.8 and 84 mg · 100 g ) given by Ajuyah et al (1991), slightly lower than presented by Grau et al (2001), and within the limits reported for broiler meat in the review by Dinh et al (2011). The dietary level of vitamin E and Se affected neither cholesterol nor 25-OH-cholesterol contents in meat after 3 months frozen storage.…”

Characteristics of performance traits and the quality of meat and fat in Polish oat geese

“…In human nutrition, attention is paid to the amount of cholesterol, the daily consumption of which should be about 300 mg (Chizzolini et al, 1999;Dinh et al, 2011). Abdominal fat from geese is more favourable than subcutaneous fat due to its lower cholesterol content (Pikuł, 1996).…”

The effect of medicinal herb on fat deposition, meat composition, amino acid and fatty acid composition of broiler meats

“…Fat, protein, moisture, iron, kalium, calcium and phosphorus were determined by the method of AOAC (2012), whereas cholesterol was determined by the method as described by Dinh et al (2008Dinh et al ( , 2011. Amino acid composition was measured by the method as described by Henderson and Brooks (2010), and fatty acid composition was determined by the method as described by Almeida et al (2006).…”