Abstract Title:

Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs.

Abstract Source:

Meat Sci. 2009 Jun 16. Epub 2009 Jun 16. PMID: 20416691

Abstract Author(s):

J M Broncano, M J Petrón, V Parra, M L Timón

Article Affiliation:

Department of Animal Production and Food Science, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres s/n, 06071 Badajoz, Spain.


The aim of this work was to study the influence of different cooking methods (grilled (GR), fried (FP), microwave (MW) and roasted (RO)) on lipid oxidation and formation of free cholesterol oxidation products (COPs) of meat from Iberian pigs that have been fed on an intensive system. Moisture and total lipid content, TBARs, hexanal and COPs were measured in Latissimus dorsi muscle samples. Cooking did not produce changes in total lipid content in meat but induced significantly higher lipid oxidation (TBARs and hexanal values) (p<0.001) and cholesterol oxidation (COPs) (p<0.01). When the different cooking methods were studied, the grilled method was the least affected by lipid oxidation (TBARs and hexanal) compared to the others. There were no significant differences among different cooking methods on COPs values. The most abundant cholesterol oxides were both 7alpha-hydroxycholesterol and 7beta-hydroxycholesterol in all groups studied.

Study Type : Animal Study
Additional Links
Anti Therapeutic Actions : Microwave Cooking : CK(87) : AC(34)

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