TABLE 2.

HCA content (ppm) in cooked processed meat samples.

Sample	DMIP	TMIP	PhIP	AαC	MeAαC	Total
Ham	0.074 ± 0.061b	—	0.179 ± 0.061a	0.008 ± 0.004b	0.029 ± 0.021b	0.289 ± 0.081
Sausage	0.300 ± 0.189 a	—	0.015 ± 0.011b	0.006 ± 0.004b	0.016 ± 0.008b	0.337 ± 0.108
Bacon	0.180 ± 0.175	0.005 ± 0.003	0.030 ± 0.024	0.042 ± 0.031	0.020 ± 0.015	0.277 ± 0.145

Note: Means with different superscript letters within the same sample are significantly different at p < .05.

Abbreviations: AαC, 2‐amino‐9H‐pyrido[2,3‐b]indole; DMIP, 2‐amino‐1,6‐dimethylimidazo[4,5‐b]pyridine; HCA, heterocyclic amine; MeAαC: 2‐amino‐3‐methyl‐9H‐pyrido[2,3‐b]indole; PhIP, 2‐amino‐1‐methyl‐6‐phenyl‐imidazo[4,5‐b]pyridine; TMIP, 2‐amino‐1,5,6‐trimethylimidazo[4,5‐b]‐pyridine.