Table 2.
Changes of cholesterol content (mg/100 g) of meat products in fresh, cooked, and re-heated at day 3 and 6 of storage
| Sample | Cooking method | Re-heating (day) | ||
|---|---|---|---|---|
| 0 | 3 | 6 | ||
| Sausage | Fresh | 96.2 ± 11.52 | 95.3 ± 11.24 | 94.7 ± 10.99C |
| PP | 103.3 ± 6.57b | 86.0 ± 4.63c | 137.9 ± 4.78Aa | |
| PM | 103.3 ± 6.57b | 84.6 ± 5.11c | 119.5 ± 3.64Ba | |
| OO | 93.0 ± 4.22 | 88.3 ± 11.88 | 91.5 ± 1.14C | |
| OM | 93.0 ± 4.22a | 74.3 ± 6.25b | 93.0 ± 3.02Ca | |
| MM | 93.4 ± 7.07 | 90.1 ± 4.07 | 91.2 ± 4.05C | |
| Loin ham | Fresh | 91.7 ± 7.93B | 91.9 ± 7.41A | 91.9 ± 7.65A |
| PP | 54.6 ± 1.61Cb | 47.8 ± 3.20Cc | 89.8 ± 2.82Aa | |
| PM | 54.6 ± 1.61Cc | 71.8 ± 2.54Ba | 64.3 ± 3.79Cb | |
| OO | 101.4 ± 6.03Aa | 52.5 ± 1.54Cc | 85.6 ± 2.86ABb | |
| OM | 101.4 ± 6.03Aa | 55.6 ± 3.04Cc | 79.8 ± 0.91Bb | |
| MM | 45.1 ± 1.83Da | 49.4 ± 4.62Ca | 29.5 ± 0.37Db | |
| Bacon | Fresh | 201.70 ± 7.95A | 201.2 ± 8.68BC | 200.8 ± 7.56B |
| PP | 155.4 ± 8.95Bc | 205.7 ± 7.61ABb | 238.0 ± 9.32Aa | |
| PM | 155.4 ± 8.95Bb | 232.4 ± 18.58Aa | 218.1 ± 18.81Aba | |
| OO | 140.8 ± 23.0Bb | 158.8 ± 27.23Dab | 198.3 ± 9.19Ba | |
| OM | 140.8 ± 23.0B | 173.9 ± 18.08CD | 168.1 ± 10.21C | |
| MM | 151.6 ± 4.84B | 174.0 ± 6.48CD | 163.5 ± 12.63C | |
| Luncheon meat | Fresh | 106.2 ± 5.06A | 106.1 ± 4.16A | 106.2 ± 4.83BC |
| PP | 92.8 ± 9.80B | 94.2 ± 14.45AB | 81.8 ± 5.29C | |
| PM | 92.8 ± 9.80B | 98.3 ± 18.34AB | 125.3 ± 15.61B | |
| OO | 91.8 ± 2.15Ba | 77.1 ± 3.94Bb | 80.1 ± 2.27Ca | |
| OM | 91.8 ± 2.15B | 91.7 ± 6.07AB | 121.8 ± 31.64B | |
| MM | 79.7 ± 6.93Bc | 111.1 ± 13.55Ab | 214.4 ± 6.50Aa | |
| Press ham | Fresh | 76.0 ± 7.30 | 75.5 ± 6.85B | 75.4 ± 6.61B |
| PP | 81.0 ± 4.38a | 70.6 ± 3.84Bb | 53.2 ± 4.35BCc | |
| PM | 81.0 ± 4.38 | 92.3 ± 11.04A | 52.7 ± 43.23BC | |
| OO | 67.9 ± 9.10 | 65.4 ± 9.43B | 69.6 ± 3.99B | |
| OM | 67.9 ± 9.10a | 59.4 ± 11.87Ba | 31.1 ± 1.71Cb | |
| MM | 67.8 ± 12.47b | 62.2 ± 6.01Bb | 191.5 ± 9.40Aa | |
Means ± SE with different superscript in the same row (a-c) and column (A-C) differ significantly (p < 0.05)
Pan roasting (cooking) + pan roasting (re-heating), PP; pan roasting (cooking) + microwaving (re-heating), PM; oven grilling (cooking) + oven grilling (re-heating), OO; oven grilling (cooking) + microwaving (re-heating), OM; microwaving (cooking) + microwaving (re-heating), MM