The aim of this study was to determine the cholesterol content in fresh pork and beef as also in final meat products. Samples of fresh pork (n = 34), fresh beef (n = 32) and meat products from the categories of sausages (n = 66), cured meat products (n = 31) and bacons (n = 17), produced from different manufacturers, were collected in the supermarkets and market places during the period 2014-2015 on the Croatian market, and analysed on cholesterol content by enzymatic method. Results show higher cholesterol levels generally in beef, although not significantly
Results show higher cholesterol levels generally in beef, although not significantly different (p > 0.05), ranging from 59.84 mg/100 g to 234.50 mg/100 g, whereas in pork from 51.12 mg/100 g to 210.67 mg/100 g, with maximal values determine in liver of both meat types. Among meat products, in the category of sausages the highest cholesterol content was determined in dry-fermented sausages with
Among meat products, in the category of sausages the highest cholesterol content was determined in dry-fermented sausages with maximal value obtained in Čajna (95.84±2.45 mg/100 g), in category of cured meat products in Buđola (68.54±1.29 mg/100 g) and among bacons in Špek (67.20±2.19 mg/100 g).
Data pointed to high cholesterol content variability in the investigated products, which could be linked with many parameters known through the literature as factors of influence,
but also with different technological properties that are characteristic for each particular analysed meat product.
Pleadin, J., G. Krešić, N. Vahčić, M. Petrović, S. Kolarić Kravar, D. KovačevićFULL ARTICLE