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Updated: Dec 3, 2025

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
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Quantification of Cooking Method Effect on COP Content in Meat Types Using Triple Quadrupole GC-MS/MS.

Shazamawati Zam Hashari1, Alina Abdul Rahim1, Goh Yong Meng2,3

  • 1Food Biotechnology Program, Faculty of Science and Technology, University Sains Islam Malaysia, Bandar Baru Nilai 71800, Malaysia.

Molecules (Basel, Switzerland)
|October 31, 2020
PubMed
Summary

Frying processed foods like beef, sausages, and fish produces more cholesterol oxidation products (COPs) than boiling. Choosing boiling and leaner meats can reduce harmful COPs in your diet.

Keywords:
cholesterolcholesterol oxidation productsprocessed foods

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