Subcellular Distribution of Cholesterol within Muscle and Adipose Tissues of Beef Loin Steaks
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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, 60–80% of total cholesterol was located in the membrane component while the storage component contained 20–40%. In adipose tissue, the membrane fraction contained 8–12% of total cholesterol while the storage fraction contained 88–92%. 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
author list (cited authors)
HOELSCHER, L. M., SAVELL, J. W., SMITH, S. B., & CROSS, H. R.