. 2017 Feb 16;16:40. doi: 10.1186/s12944-017-0423-8

Table 1.

Effect of meat type and different source of frozen and fresh meat in the retail market on cholesterol profiles, and hypocholesterolemic, atherogenic and thrombotic indices, different type of cholesterol and indices of antioxidant status of fresh meat

Parameters	Total cholesterol, mg/100 g	Low density lipoprotein, mg/100 g	High density lipoprotein, mg/100 g	LDL/HDL ratio	Hypocholesterolemic index	Atherogenic index	Thrombotic index	TAC mmoles/100 g fresh meat	MDA, mmoles/g fresh meat
Meat type
Frozen meat	73.1	37.7	40.6	0.931	1.91	0.726	0.679	1.50	1.95
Fresh meat	72.4	36.9	39.6	0.933	1.77	0.782	0.697	1.51	1.84
Source of meat
Frozen A	73.2	37.4	40.8	0.916	2.01^ab	0.650^c	0.656	1.54	1.92
Frozen B	72.4	38.3	39.7	0.966	1.89^abc	0.722^bc	0.671	1.45	1.96
Frozen C	73.7	37.4	41.3	0.908	1.83^bc	0.807^ab	0.709	1.52	1.95
Fresh D	70.5	36.7	39.2	0.938	2.11^a	0.658^c	0.664	1.32	1.69
Fresh E	73.7	36.8	40.1	0.920	1.55^d	0.891^a	0.722	1.66	1.98
Fresh F	73.1	37.2	39.4	0.942	1.66^cd	0.795^ab	0.704	1.54	1.86
Statistical analyses
RSME	2.56	1.905	1.725	0.067	0.186	0.037	0.134	0.204	0.218
Meat type	0.466	0.258	0.126	0.915	0.054	0.185	0.007	0.958	0.207
Source of meat	0.302	0.922	0.594	0.666	0.0006	0.036	0.201	0.134	0.383

^a-dDifferences among means within a column within each factor not sharing similar superscripts are significantly at (P <0.05); P value probability level, RMSE root mean square error, TAC total antioxidant capacity, MDA melondialdehyde