SUBCELLULAR-DISTRIBUTION OF CHOLESTEROL WITHIN MUSCLE AND ADIPOSE TISSUES OF BEEF LOIN STEAKS Academic Article

abstract

• Subcellular distribution of cholesterol (membrane versus storage components) within muscle and adipose tissue of raw and cooked beef longissimus steaks from three quality grades and three subcutaneous fat trim levels was determined. In muscle tissue, 6080% of total cholesterol was located in the membrane component while the storage component contained 2040%. In adipose tissue, the membrane fraction contained 812% of total cholesterol while the storage fraction contained 8892%. Cooking caused a significant change in cholesterol distribution between membrane and storage sites of adipose tissue. Quality grade affected (P < 0.05) subcellular distribution of cholesterol within muscle tissue, while subcutaneous fat trim level affected (P < 0.05) cholesterol distribution within adipose tissue. Copyright 1988, Wiley Blackwell. All rights reserved

authors

• Cross, H Russell
• Savell, Jeffrey
• Smith, Stephen

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• HOELSCHER, L. M., SAVELL, J. W., SMITH, S. B., & CROSS, H. R.

citation count

• 49

complete list of authors

• HOELSCHER, LM||SAVELL, JW||SMITH, SB||CROSS, HR

publication date

• January 1988

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1988.tb08939.x

start page

• 718

end page

• 722

volume

• 53

issue

• 3

URL

• http://dx.doi.org/10.1111/j.1365-2621.1988.tb08939.x