The aim of this study was to evaluate the effect of adding golden flaxseed and derivatives on cholesterol and lipid oxidation of beef burger. Burgers were prepared with 5.0% oil, or flour, or seeds of golden flaxseed, besides a control formulation (without the addition of flaxseed or derivatives). They were kept in a freezer for 90 days, at-18°C. Cholesterol content and oxidative stability of raw and grilled products were determined. The lowest cholesterol levels were observed in the products with flaxseed oil. However, the addition of flaxseed and derivatives increased the lipid oxidation in beef burgers after storage (higher contents of malonaldehyde).487805808Al Hasani, S.M., Hlavac, J., Carpenter, M.W., Rapid determination of cholesterol in single and multicomponent prepared foods (1993) Journal of AOAC International, 76, pp. 902-906Heart and stroke encyclopedia: cholesterol (2004), http://www.americanheart.org, American Heart Association, Available at, Accessed on: 2 Apr. 2013Ansorena, D., Astiasarán, I., Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants (2004) Meat Science, 67, pp. 237-244. , DOI: 10.1016/j.meatsci.2003.10.011Arisseto, A.P., Pollonio, M.A.R., Avaliação da estabilidade oxidativa do hambúrguer tipo calabresa, formulado com reduzidos teores de nitrito e diferentes percentagens de gordura, durante armazenamento congelado (2005) Higiene Alimentar, 19, pp. 72-80Baggio, S.R., Bragagnolo, N., The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products (2006) Food Chemistry, 95, pp. 611-619. , DOI: 10.1016/j.foodchem.2005.01.037Bilek, A.E., Turhan, S., Enhancement of the nutritional status of beef patties by adding flaxseed flour (2009) Meat Science, 82, pp. 472-477. , DOI: 10.1016/j.meatsci.2009.03.002Fernández-Ginés, J.M., Fernández-López, J., Sayas-Barberá, E., Pérez-Alvarez, J.A., Meat products as functional foods: a review (2005) Journal of Food Science, 70, pp. 37-43. , DOI: 10.1111/j.1365-2621.2005.tb07110.xGuillevic, M., Kouba, M., Mourot, J., Effect of a linseed diet on lipid composition, lipid peroxidation and consumer evaluation of French fresh and cooked pork meats (2009) Meat Science, 81, pp. 612-618. , DOI: 10.1016/j.meatsci.2008.10.019Juárez, M., Dugan, M.E.R., Aldai, N., Basarab, J.A., Baron, V.S., Mcallister, T.A., Aalhus, J.L., Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids (2012) Meat Science, 90, pp. 764-769. , DOI: 10.1016/j.meatsci.2011.11.010Lukaszewicz, M., Szopa, J., Krasowska, A., Susceptibility of lipids from different flax cultivars to peroxidation and its lowering by added antioxidants (2004) Food Chemistry, 88, pp. 225-231. , DOI: 10.1016/j.foodchem.2003.12.042Tarladgis, B.G., Watts, B.M., Younathan, M.T., Dugan, L., A distillation method for the quantitative determination of malonaldehyde in rancid foods (1960) Journal of American Oil Chemistry Society, 37, pp. 44-48. , DOI: 10.1007/BF02630824Triki, M., Herrero, A.M., Rodríguez-Salas, L., Jiménez-Colmenero, F., Ruiz-Capillas, C., Chilled storage characteristics of low-fat, n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix (2013) Food Control, 31, pp. 158-165. , DOI: 10.1016/j.foodcont.2012.10.008Trucom, C., A importância da linhaça na saúde (2006), p. 151. , São Paulo: AlaúdeWood, J.D., Richardson, R.I., Nute, G.R., Fisher, A.V., Campo, M.M., Kasapidou, E., Sheard, P.R., Enser, M., Effect of fatty acids on meat quality: a review (2003) Meat Science, 66, pp. 21-32. , DOI: 10.1016/S0309-1740(03)00022-6