Table 1. Estimated mutagenicity of fried meats from pilot study.
| Mutagenicity (rev/g-eq)a | ||||
| Meat | Temp. | TA98 | YG1024 | YG1041 |
| Beef | Low | 8.5±9.5 | −1.0±11.9 | 8.3±14.8 |
| High | 1057±307b | 10095±916b | 8600±169 | |
| Sausage | Low | Not tested | Not tested | Not tested |
| High | 904±81 | 6910±194 | 2782±61 | |
| Bacon | Low | Not tested | Not tested | Not tested |
| High | 3759±253 | 26649±631 | 16877±526 | |
a
Unless otherwise noted, each estimate is based on one preparation (meat sample) assayed once; standard error reflects only variation within the plate-incorporation assay.
b
Estimate is based on three independent preparations (meat samples) each assayed once; standard error reflects variation among samples, among assays, and within assays.