Effect of high pressure processing on cholesterol oxidation products in vacuum packaged sliced dry-cured ham

► Pressurisation at 600 MPa did not increase cholesterol oxidation products content. ► Pressurisation at 900 MPa increased mainly all cholesterol oxidation products. ► The effect of 900 MPa was similar to that produced when heating meat. ► The content of 7-ketocholesterol was a good indicator of cholesterol oxidation.