Table 3.

∑PAH4 and ∑PAH8 contents of the meat samples cooked using direct and indirect cooking methods at different cooking degrees (mean ± SD).

	N	∑PAH4	∑PAH8
Cooking method
Direct	6	3.53 ± 3.53a	6.23 ± 6.04a
Indirect	6	3.56 ± 1.83a	4.47 ± 2.04a
Sign.		ns	ns
Cooking degree
Medium	6	2.39 ± 2.73a	2.84 ± 2.32b
Well-done	6	4.71 ± 2.73a	7.86 ± 4.70a
Sign.		ns	**

Sign.: Significance; Different letters (a and b) in the same column are significantly different (p < 0.05); SD: standard deviation; ns: not significant (p > 0.05); **: p < 0.01.