Freeze-Dried Cattle Meat Improves the Measurement of Total Cholesterol

Abstract

The objective of this study was to propose an adaptation to the measurement methodology using enzymatic kits with raw meat and compare the efficiency in the quantification of total cholesterol in raw and freeze-dried meat, in order to optimize the execution of the analysis and the estimation of the results obtained. We used the longissimus thoracis and semitendinosus Nellore muscles which were acquired in a commercial slaughterhouse. They were ground with a food processor and separated; one of these parts was freeze-dried and the other was kept raw. The methodology purposed in our research (using freeze-dried meat), obtained better measures for cholesterol levels in both muscles. The total cholesterol measures for longissimus thoracis and semitendinosus with freeze-dried meat were 12% and 13% higher comparing to raw meat, respectively. The utilization of freeze-dried meat was more effective on the extraction and measurement of total cholesterol in both muscles.