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 steak meat crust, cooked at 239°F

• Creatine content= 0.5
• Category:   Processed Meats
• Notes: Originally, creatine is 111 µmol/gdm 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. Raw meat were found to have a total creatine content of 0.45% of wet tissue. The water and fat content of the raw meat samples were 74% and 3%, repectively. Since the fat was separated by filtration through a filter paper, calclulating the latter data, we assume that this specific food is 33% dry matter. We used the % dry matter in the meat and extrapolated it to the crust and came up with the creatine measurement of the crust in grams per 100g of food.
• Reference: Laser Reuterswärd A1, Skog K, & J ägerstad M. Effects of creatine and creatinine content on the mutagenic activity of meat extracts, bouillons and gravies from different sources. Food Chem Toxicol. 1987; (10):747-54.