Table 2. Quantification of cholesterol oxidation products in raw and cooked pork loins at 0 d

Treatment¹	Cholesterol oxidation products (β¹/100 g)²						Total amount of COPs/Cholesterol (%)
Treatment¹	7β-OH	20α-OH**	25-OH**	Triol***	α-epoxide	7-keto	Total amount of COPs/Cholesterol (%)
Raw	n.d.	16.43±6.56^B	61.28±30.07	103.54±52.21^C	n.d.	n.d.	0.67±0.26^B
PR	n.d.	19.88±9.76^B	73.59±21.20	193.53±14.73^B	n.d.	n.d.	1.15±0.25^A
ST	n.d.	32.43±5.29^A	83.86±36.48	284.86±8.13^A	n.d.	n.d.	0.94±0.20^AB
OG	n.d.	11.95±0.75^B	110.69±7.73	144.06±7.59^BC	n.d.	n.d.	0.67±0.11^B
MW	n.d.	20.38±3.40^B	89.47±4.73	186.91±29.63^B	n.d.	n.d.	1.12±0.21^A