HPLC for the detection of cholesterol levels, and its relationship with soybean fraud in meat products, and an economic view.

Abstract

The currently known favorable properties of soybean have become the target of fraud in meat production. The use of plant-based raw materials in the adulteration of meat products is increasingly recognized by consumers, manufacturers, and researchers. However, the toxicity of soybeans has not been addressed. This article aimed to focus on the following: detection, quantification of soybean adulteration in meat products, analyzing how other adulterants could impact cholesterol levels in the products, and discussing how soybean adulteration could cause conditions such as allergies and toxicity. Utilizing immunohistochemical techniques, 450 different meat product samples were analyzed. Highlighting the confirmed soybean adulteration by analyzing cholesterol levels using HPLC. Results showed that, across all tested cases, soybean toxic doses ranged from 62% to 85%. Meanwhile, there were no indications on their respective nutritional facts labels. Surprisingly, the cholesterol levels were lower than those reported by previous investigators.