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, cooked at 68-158 °F for 20-60 minutes

• Creatine content= 0.5
• Category:   Processed Meats
• Notes: This range value is a consolidation of 11 months dry-cured ham samples salted with 100% NaCl formulation cooked at different temperatures (68°F, 86°F, 104°F, 158°F respectively) and duration (20, 40, and 60 minutes repectively). One aim of the study, of where the data was extracted, was to evaluate the effect of the dry-cured processing on the concentration of creatine. Result demonstrates that time of dry-cured processing has a significant effect on the contents of creatine. 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. 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 data for dry matter is taken from the article, Volatile Components of Dry-cured Ham by Berdague JL, et al. They represented dry matter at a range of 55-60%, and so, we got the average which is 57.5% and used it to convert the original data to g/100g of food.
• 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.