
Keywords: Annatto; Lipid oxidation; Antioxidants; Pork meat; Cholesterol oxides; 19-OH; 19-hydroxycholesterol; 20α-OH; 20α-hydroxycholesterol; 22R-OH; 22R-hydroxycholesterol; 22S-OH; 22S-hydroxycholesterol; 24-OH; 24S-hydroxycholesterol; 25-OH; 25-hydroxycholeste