The cholesterol content and the fat does get affected based on the cooking method. The average price of USDA Choice beef sold in retail has gone down from the previous year while the consumer demand has increased. For the cooking method, in a dry environment there is only natural fats to consider whereas for cooking in wet environment with oils, fats and cholesterol are added in from an outside source.
Cooking methods can affect quality and characteristics of meat like as yield, tenderness, juiciness, flavor and palatability by causing physical and biochemical changes in protein, carbohydrate, lipid and other minor components. For example, less tender cuts require moist heat cooking method which add moisture to the meat, break down the tough connective tissues.
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