Effect of Cooking and Packaging Methods on the Thiobarbituric Acid Reactive Substances and Cholesterol Oxidation Products of Turkey Thigh Meat Patties During Storage

Meat is a complex food with a highly struc-tured nutritional composition and major source ofcholesterol in the diet. It becomes edible andmore digestible when it is subjected to cooking.However, heat treatment can lead to undesirablemodifications, such as the loss of the nutritionalvalue of meats mainly due to lipid oxidation andchanges in some components of the cholesterol.The degree of oxide formation is related toprocessing temperature, heating time, storageconditions, level of activator present, packagingand most of the oxides found in foods weresubjected to processing conditions or exposure toheat(Paniangvait et al., 1995). cholesteroloxidation products(COPs) have been known to bemore injurious to arterial cells than pure