Abstract: The purpose of this research is to assess the formation and determination of cholesterol oxidationproducts (COPs) in meat and poultry products and its effects on human health. Cholesterol is a molecule withan unsaturated or double bond which is prone towards oxidation and formation of COPs. The impact of COPstowards human health depend on the type of COPs formed. Extraction, purification and detection methods inquantifying COPs play an important role in the analysis as COPs occur mostly at low levels. Direct coldsaponification was the most suggested method due to high efficiency, good method precision, minimal artifactformation and ease of handling to recover COPs. High performance liquid chromatography (HPLC) and gaschromatography (GC) couple with mass spectrometry (MS) detector have become more important in providingbetter quantitative information in COPs analysis. Determination of cholesterol using gas chromatographyusually need to go through derivatisation process to improve volatility and thermo stability, to optimize peakshape, to decrease retention time and to increase sensitivity. However, it makes no difference between GCanalysis of free cholesterol and those of trimethylsilyl (TMS) or acetate derivatives. The gas chromatographymass spectrometry (GCMS) is the most commonly used method to determine COPs for many food samplesincluding meats and poultry. Key words: Cholesterol Oxidation Products Cholesterol Gas Chromatography Meat Poultry