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.

falun sausage

• Creatine content= 0.3
• Category:   Processed Meats
• Notes: The sample is a lightly smoked, boiled sausage containing beef, pork, pork fat, potato starch, common salt, spices, L-ascorbic acid and sodium nitrite. The size of the sausage was 5.5 cm in diameter and it was cut into 1 cm slices before frying. Originally, creatine is 43.7 µmol/g dry matter in the paper. “Dry matter” means they took all the water out and the food is completely dried. And so, we converted the mean data to g/100g of food for it to be coveniently available and easily be referred to by people who are cooking at home. Dry matter for falun sausage is 36.8%. With these on hand, we converted the original data and came up with a creatine measurement in g/100g of food.
• Reference: Johansson MAE & Jägerstad M. Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, including pan residues, prepared under domestic conditions. Carcinogenesis. 1994; Vol.15 no.8 pp.1511-1518.