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.

beef patties, crust, mixed with lactose

• Creatine content= 0.5
• Category:   Processed Meats
• Notes: This is an average creatine content in the crust of beef patties mixed in 1%, 2%, and 4% lactose, respectively. Original data was expressed in µmol/g dry matter. “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. The average dry matter of the samples is 51.7%. With these on hand, we converted the original data and came up with a creatine measurement in grams per 100g of food.
• Reference: Skog K., Jägerstad M., & Reuterwärd LA. Inhibitory effect of carbohydrates on the formation of mutagens in fried beef patties. Food Chem Toxicol. 1992; (8):681-8.