You're right; cooking can denature and inactivate CoQ10 in meat. However, here's what you need to know: *Cooking's impact on CoQ10:* 1. Heat sensitivity: CoQ10 is sensitive to heat, especially high temperatures (above 140°C/284°F). 2. Denaturation: Cooking can break down CoQ10's molecular structure, rendering it less effective. 3. Loss of CoQ10: Cooking methods like frying, grilling, or broiling can lead to significant CoQ10 loss (up to 50%). *But, there's still hope:* 1. Some CoQ10 remains: Even after cooking, a portion of CoQ10 remains intact, especially if cooked at lower temperatures. 2. Bioavailability: The remaining CoQ10 can still be absorbed by the body, albeit at lower rates. *Optimizing CoQ10 retention in cooked meat:* 1. Cooking methods: Use lower-temperature methods like stewing, braising, or steaming. 2. Cooking time: Cook for shorter periods to minimize CoQ10 loss. 3. Marinating: Marinating meat with antioxidant-rich ingredients (e.g., olive oil, herbs) may help protect CoQ10.

@@DrPKMandal thank you sir

@@waelsaeedalothman4901 principal is same. Retort processing is the application

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9489585699

Not really a consultant..... but I can guide.....I can help better for meat plant

Thank you so much

Indirect method is better 👍

Really, very soon, we can work together. Meat expert from ethiopia

Whatever I tell is authentic......but what student you are let me know

I will confirm later

Ok sir

I will check it......but don't worry, all standards before 2000 are undergoing revision