Effect of different cooking procedures on cholesterol and fat contents of selected meat products

Abstract Meat products are important sources of dietary cholesterol and saturated fat. The serum cholesterol level, which is considered a risk factor for cardiovascular disease, reportedly increases with higher intake of saturated fats and cholesterol. In this study, the effect of different cooking procedures on the cholesterol, fat, and moisture contents on wet and dry bases of selected meat products was investigated. After frying the cholesterol content of lamb (p0.05), and beef fried with or without olive oil (p0.05) and hot spicy lamb kebab (p>0.05) decreased, while the cholesterol content of liver kebab (p0.05) increased, whereas the fat content of tail fat (p0.05) decreased. The fat content of kebabs did not change significantly (p>0.05) after barbequing. Regardless of the meat product or cooking procedure, the cholesterol and fat contents on dry basis exhibited a significant decrease (p