Values are reported as g/100g food for for solids and g/100ml food for liquids. Values are reported as the mean ± the standard error wherever that information has been reported. T, temperature. NM, not measured.

pork, ribeye, cooked at increasing temperature

• Creatine content= 0.3
• Category:   Meats, Fish, and Offal
• Notes: This is the average creatine content of ribeye meat samples tested on different locations (core, half, surface and exudate). Cooking was done at a increasing temperature. Muscle samples was not brine injected. Number of samples from each location: 3.
• Reference: Mora L, Hernández-Cázares AS, Sentandreu MA, Toldrá F. Effect of cooking conditions on creatinine formation in cooked ham. J Agric Food Chem. 2008; 10;56(23):11279-84.