title: Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products.
abstract: BACKGROUND
  Cholesterol is an important biological compound; however, its oxidation products have been proven to be harmful to human health. Cooking, storage, and reheating methods significantly affect the safety of meat products, as they contribute to the production of cholesterol oxidation products (COPs).
  
  
  METHODS
  Three cooking methods were used to cook sausages, loin ham, bacon, luncheon meat, and pressed ham, in order to investigate the effect of cooking, storage, and reheating on total cholesterol and on the formation of COPs. Cooked samples were stored at 4 °C and reheated after 3 and 6 storage days by the same cooking method or by microwaving. The samples were assessed for total lipids, cholesterol, and cholesterol oxides.
  
  
  RESULTS
  The average cholesterol content in the processed meat varied from 76.0 mg/100 g to 201.70 mg/100 g. Microwaved ham showed the lowest cholesterol content compared to that of other processed meat products. Significant differences were found in cholesterol content and cholesterol oxidation products depending on cooking, storage, and reheating methods. Six cholesterol oxides were found in processed meat, of which 7β-hydroxycholesterol and α-epoxides were detected as the major oxidation products.
  
  
  CONCLUSIONS
  Microwaving and oven grilling resulted in higher production of COPs in processed meat as compared with other cooking methods. Refrigerated storage tended to significantly increase the COPs content.
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 151-921, South Korea. drkhan@uaf.edu.pk.|National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38040, Pakistan. drkhan@uaf.edu.pk.
authors.forename: Muhammad I
authors.initials: MI
authors.lastname: Khan
authors.affiliation: CJ Food Research Center, Seoul, 152-050, Korea. joongseokmin@gmail.com.
authors.forename: Joong-Seok
authors.initials: JS
authors.lastname: Min
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 151-921, South Korea. sukhwa7419@gmail.com.
authors.forename: Sang-Ok
authors.initials: SO
authors.lastname: Lee
authors.affiliation: Department of Health Administration and Food Hygiene, Jinju Health College, Jinju, 660-757, South Korea. elpollo9@snu.ac.kr.
authors.forename: Dong Gyun
authors.initials: DG
authors.lastname: Yim
authors.affiliation: National Institute of Animal Science, RDA, Cheonan, 331-801, South Korea. seolkh@korea.kr.
authors.forename: Kuk-Hwan
authors.initials: KH
authors.lastname: Seol
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 151-921, South Korea. moohalee@snu.ac.kr.|College of Agriculture and Life Science, Arsi University, Asella, Ethiopia. moohalee@snu.ac.kr.
authors.forename: Mooha
authors.initials: M
authors.lastname: Lee
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 151-921, South Korea. cheorun@snu.ac.kr.
authors.forename: Cheorun
authors.initials: C
authors.lastname: Jo
mesh_terms: D002784:Cholesterol / Q000737:chemistry*; D003296:Cooking; D005511:Food Handling; D061353:Food Storage; D006358:Hot Temperature; D008461:Meat Products / Q000032:analysis*; D008872:Microwaves; D010084:Oxidation-Reduction
chemical_list: D002784:Cholesterol