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.

cooked ham, cooked at increasing temperature

• Creatine content= 0.3
• Category:   Processed Meats
• Notes: This is the average creatine content of cooked ham samples tested on different locations (core, half, surface and exudate). Cooking was done at an increasing temperature and was tested on different locations (core, and half) of the cooked ham. Number of samples from each locations: 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.