CHOLESTEROL OXIDATION IN MUSCLE-TISSUE

Three model systems were designed to monitor the oxidative stability o f cholesterol in different lipid environments. The cholesterol moiety of cholesteryl linoleate oxidized to a greater extent than that of cho lesteryl stearate and free cholesterol. Cholesterol oxidized when disp ersed with either phosphatidyl choline or adipose tissue, further demo nstrating that cholesterol oxidation is affected by the surrounding li pid environment. Oxidation of cholesterol in muscle tissue was also af fected by the membrane environment. Vitamin E supplementation of veal calves improved the oxidative stability of muscle lipids and cholester ol. Comparison was made of the oxidative stability of retail beef lipi ds, including cholesterol, with the oxidative stability of veal lipids and cholesterol. The results supported the hypothesis that if initiat ion of lipid oxidation occurs in the muscle membranes, the fat content of the meat should not influence the stability of the lipids to initi al oxidation.