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.

dry-cured ham, frozen

• Creatine content= 0.6
• Category:   Processed Meats
• Notes: 11 months dry-cured ham samples salted with 100% NaCl formulation. The data was originally expressed as mg/100g of ham dry matter. “Dry matter” means they took all the water out and the food is completely dried. AnAnd 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 data for dry matter is taken from the article, Volatile Components of Dry-cured Ham by Berdague JL, et al. They represented dry matter from 55-60%, and so we got the average which is 57.5%. Number of samples: 3.
• Reference: Mora L, Hernández-Cázares AS, Sentandreu MA, Toldrá F. Creatine and creatinine evolution during the processing of drycured ham. Meat Sci. 2010; 84:384-389.