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

96.2 ± 11.52

95.3 ± 11.24

94.7 ± 10.99^C

103.3 ± 6.57^b

86.0 ± 4.63^c

137.9 ± 4.78^Aa

103.3 ± 6.57^b

84.6 ± 5.11^c

119.5 ± 3.64^Ba

93.0 ± 4.22

88.3 ± 11.88

91.5 ± 1.14^C

93.0 ± 4.22^a

74.3 ± 6.25^b

93.0 ± 3.02^Ca

93.4 ± 7.07

90.1 ± 4.07

91.2 ± 4.05^C

91.7 ± 7.93^B

91.9 ± 7.41^A

91.9 ± 7.65^A

54.6 ± 1.61^Cb

47.8 ± 3.20^Cc

89.8 ± 2.82^Aa

54.6 ± 1.61^Cc

71.8 ± 2.54^Ba

64.3 ± 3.79^Cb

101.4 ± 6.03^Aa

52.5 ± 1.54^Cc

85.6 ± 2.86^ABb

101.4 ± 6.03^Aa

55.6 ± 3.04^Cc

79.8 ± 0.91^Bb

45.1 ± 1.83^Da

49.4 ± 4.62^Ca

29.5 ± 0.37^Db

201.70 ± 7.95^A

201.2 ± 8.68^BC

200.8 ± 7.56^B

155.4 ± 8.95^Bc

205.7 ± 7.61^ABb

238.0 ± 9.32^Aa

155.4 ± 8.95^Bb

232.4 ± 18.58^Aa

218.1 ± 18.81^Aba

140.8 ± 23.0^Bb

158.8 ± 27.23^Dab

198.3 ± 9.19^Ba

140.8 ± 23.0^B

173.9 ± 18.08^CD

168.1 ± 10.21^C

151.6 ± 4.84^B

174.0 ± 6.48^CD

163.5 ± 12.63^C

106.2 ± 5.06^A

106.1 ± 4.16^A

106.2 ± 4.83^BC

92.8 ± 9.80^B

94.2 ± 14.45^AB

81.8 ± 5.29^C

92.8 ± 9.80^B

98.3 ± 18.34^AB

125.3 ± 15.61^B

91.8 ± 2.15^Ba

77.1 ± 3.94^Bb

80.1 ± 2.27^Ca

91.8 ± 2.15^B

91.7 ± 6.07^AB

121.8 ± 31.64^B

79.7 ± 6.93^Bc

111.1 ± 13.55^Ab

214.4 ± 6.50^Aa

76.0 ± 7.30

75.5 ± 6.85^B

75.4 ± 6.61^B

81.0 ± 4.38^a

70.6 ± 3.84^Bb

53.2 ± 4.35^BCc

81.0 ± 4.38

92.3 ± 11.04^A

52.7 ± 43.23^BC

67.9 ± 9.10

65.4 ± 9.43^B

69.6 ± 3.99^B

67.9 ± 9.10^a

59.4 ± 11.87^Ba

31.1 ± 1.71^Cb

67.8 ± 12.47^b

62.2 ± 6.01^Bb

191.5 ± 9.40^Aa