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.

sausage

• Creatine content= 0.2
• Category:   Processed Meats
• Notes: The sample is made from beef, pork fat, pork, potato starch, milk powder, common salt, onion, potato fibre, L- ascorbic acid and sodium nitrate. The total amount of meat in the sausage was 37 g/100 g. About 1 cm in diameter, 13 cm long, with a thin skin. Originally, creatine is 22.6 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 sausage is 43.5%. 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.