| 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 (p<0.05), tail fat (p>0.05), and beef fried with or without olive oil (p<0.05) increased. However, sucuks (Turkish dry-fermented sausages) fried with or without olive oil exhibited lower (p<0.05) cholesterol content compared to the initial values. After barbequing the cholesterol... |
